Easy no-bake lemon truffles made with cream cheese, cookies, and fresh lemon zest, coated in white chocolate. A quick, creamy, and refreshing dessert perfect for any occasion.
White Chocolate Lemon Truffles (No-Bake)
A creamy and refreshing no-bake lemon truffle recipe made with crushed cookies, cream cheese, and fresh lemon zest, coated in smooth white chocolate. These bite-sized treats are easy to make, rich, and perfect for any sweet craving or special occasion.
Ingredients
Equipment
Method
- Make the filling
- In a bowl, mix cream cheese and butter until smooth.
- Add powdered sugar, lemon juice, zest, and vanilla.
- Mix until creamy.
- Fold in crushed cookies until a soft dough forms.
- Shape
- Scoop about 1 tablespoon of mixture.
- Roll into smooth balls.
- Place on a lined tray.
- Chill
- Refrigerate for 30–45 minutes (or freeze 15–20 min).
- 👉 This step is crucial so they don’t fall apart when dipping.
- Melt chocolate
- Melt white chocolate in short bursts (microwave) or over a double boiler.
- Stir until smooth. Add coconut oil if needed.
- Coat
- Dip each ball into melted chocolate.
- Let excess drip off, then place back on tray.
- Decorate
- Drizzle extra white chocolate on top (like in your image).
- Optional: sprinkle extra lemon zest.
- Set
- Chill again for 15–20 minutes until coating hardens.
Notes
- If mixture is too soft → add more crushed cookies.
- If too dry → add a little more cream cheese.
- Use high-quality white chocolate for smooth coating (cheap ones crack).
- Keep truffles cold while dipping.
