I made these creamy lemon truffles when I wanted a bright, tangy treat with minimal effort. They’re smooth, citrusy, and melt right in your mouth—and best of all, they come together in just 10 minutes, no baking required
Why I’ll Love This Recipe
I love how quick and easy these are—I just bring the cream cheese and butter to room temperature, blend, chill, and they’re ready to shape. The creamy texture, balanced with fresh lemon zest, gives me that perfect sweet-tart flavor I crave
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather these staples for my Creamy Lemon Truffles:
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Cream cheese (or coconut butter if dairy-free)
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Butter (or extra coconut butter for plant-based)
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Powdered sugar (or erythritol for a low‑carb version)
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Lemon zest (fresh for the best flavor)
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White chocolate chips (optional, for coating)
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Optional: natural yellow food coloring or a pinch of turmeric
directions
I soften the cream cheese and butter, then blend them with powdered sugar and lemon zest until smooth. I chill the mixture until it firms up enough to scoop into balls. If I’m coating them, I melt the white chocolate (adding a little oil helps smooth it), dip each truffle, and let them set before serving
Servings and timing
This recipe yields 14 truffles and takes about 10 minutes total—including prep and chilling—making it a fantastic quick dessert
Variations
I can easily tweak these to fit different dietary needs:
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Dairy-free/Vegan: Use coconut butter instead of cream cheese, and dairy-free white chocolate (or skip coating).
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Low-carb/Keto: Swap powdered sugar for erythritol and skip or replace coating with low‑sugar alternative
storage/reheating
I store the truffles in an airtight container in the fridge—they stay fresh for up to a week. For longer storage, I freeze them and they last up to a month. No reheating needed, they’re best enjoyed chilled or at room temperature
FAQs
Can I make these dairy‑free?
Yes—I swap cream cheese and butter for coconut butter and use dairy-free white chocolate for coating
What if I don’t have white chocolate?
I simply skip it or roll truffles in shredded coconut, crushed nuts, or powdered sugar instead
Why is my mixture too soft to roll?
I chill it in the fridge or freezer for 10–15 minutes to firm it up enough to scoop and shape
How do I get a smooth chocolate coating?
I melt the coating gently—either over a double‑boiler or in short microwave bursts—and stir in about ½ teaspoon of oil to smooth it out
Can I make them ahead of time?
Absolutely—I can make the mixture ahead and refrigerate it before shaping, which is a great time-saver
Conclusion
I adore these Creamy Lemon Truffles for their effortless prep, luscious texture, and fresh citrus zing. Whether I’m treating myself or gifting them, they bring joy with every bite and never fail to delight. Want ideas for flavors—like raspberry, matcha, or peppermint twists? I’d love to help you explore more!
Print
Creamy Lemon Truffles
- Total Time: 10 minutes
- Yield: 14 truffles
Description
Lusciously creamy, tangy lemon truffles with a smooth melt‑in‑your‑mouth texture and bright citrus zing—no baking required, ready in just minutes.
Ingredients
4 oz cream cheese (or coconut butter for dairy‑free version)
2 tbsp butter (or extra coconut butter for plant‑based)
3 tbsp powdered sugar (or erythritol for keto‑friendly option)
Zest of one lemon (fresh for best flavor)
3 oz white chocolate chips (optional, for coating)
Optional: a drop of natural yellow food coloring or a pinch of turmeric
Instructions
Bring the cream cheese and butter to room temperature until softened.
Blend all ingredients except the white chocolate using a hand mixer for the smoothest results (or stir with a fork, though it won’t be as creamy).
Spread the mixture into a small container or freeze it for a few minutes until firm enough to scoop into balls.
Use a mini cookie scoop to form balls and place them on a parchment‑lined plate. Freeze until firm.
(Optional) Melt the white chocolate and stir in ½ tsp oil for smoother coating.
Dip each truffle in the melted chocolate and place back on the parchment paper. Allow to set.
Once the chocolate has hardened, cut each truffle in half for bite‑sized treats.
Store in the refrigerator or freezer for freshness.
- Prep Time: 10 minutes
- Category: Dessert
