17 Mar Lemon Cheesecake Truffles
These no-bake lemon cheesecake truffles combine cream cheese, white chocolate, and graham cracker crumbs into sweet, tangy bites that chill to perfection in the fridge.
Equipment
- 1 Mixing bowl Medium
- 1 Refrigerator Chilling space
Ingredients
Main ingredients
- 8 oz Cream cheese softened
- ⅓ cup Powdered sugar
- 1 tablespoon Lemon juice fresh or bottled
- 1 teaspoon Lemon zest
- 1 cup White chocolate chips melted
- ½ cup Graham cracker crumbs
- ½ cup Powdered sugar for rolling
Instructions
Instructions
- Beat the softened cream cheese in a medium bowl until smooth and fluffy.
- Stir in powdered sugar, lemon juice, and lemon zest until well combined.
- Melt the white chocolate chips and mix them into the cream cheese mixture until creamy and smooth.
- Fold in the graham cracker crumbs until evenly combined, avoid over-mixing.
- Chill the mixture in the refrigerator for 60 minutes until firm.
- Scoop the chilled mixture into 1-inch chunks and roll into balls.
- Roll each truffle ball in the extra powdered sugar until coated.
- Store the truffles in the refrigerator until ready to serve.
Notes
For best texture, store truffles in an airtight container in the refrigerator and enjoy within a week.