3-Ingredient Lemon Truffles Recipe

Introduction

These creamy lemon truffles capture the bright, tangy flavor of classic lemon cheesecake in a bite-sized treat. With just a few simple ingredients, you can whip up melt-in-your-mouth lemon balls that are perfect for any occasion. Plus, they freeze well, making them a convenient dessert option.

Ingredients

• 4 oz cream cheese or coconut butter, softened
• 2 tbsp butter or additional coconut butter, softened
• 3 tbsp powdered sugar or powdered erythritol
• Zest of one lemon
• 3 oz white chocolate chips (optional, for coating)
• 1 drop natural yellow food coloring or a pinch of turmeric (optional, for color)

Instructions

1. Step 1: Bring the cream cheese and butter (or coconut butter) to room temperature so they are soft and easy to mix.
2. Step 2: In a medium bowl, blend the cream cheese, butter, powdered sugar, lemon zest, and optional color until completely smooth. Using a hand mixer will give the best texture, but a fork works too.
3. Step 3: Spread the mixture into a shallow container, or freeze the bowl for a few minutes to firm up the mixture enough to scoop.
4. Step 4: Scoop the lemon filling into balls using a mini cookie scoop onto a parchment-lined plate. Refrigerate or freeze until firm. Alternatively, chill in a container and cut into squares once set.
5. Step 5: If desired, dip the chilled lemon balls in melted white chocolate or coconut butter. For smoother coating, stir half a teaspoon of vegetable or coconut oil into the melted chocolate before dipping.
6. Step 6: Allow the coating to set. For truffles with a neat chocolate shell, cut each in half shortly after the chocolate has hardened to prevent cracking.

Tips & Variations

• Use plant-based butter and vegan cream cheese to make these truffles vegan-friendly.
• Swap powdered sugar for maple syrup or honey, but note this may affect texture.
• For a keto version, use powdered erythritol or xylitol and skip coating or use sugar-free chocolate.
• Leave out food coloring or turmeric if you prefer a natural pale yellow color.
• Coating options include melted white chocolate, melted coconut butter, or rolling the truffles in powdered sugar.

Storage

Store leftover lemon truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for two to three months. You can enjoy them straight from the freezer, or let them thaw slightly before serving. Keep coated truffles chilled to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegan ingredients to make these lemon truffles?

Yes, you can substitute plant-based butter and vegan cream cheese or coconut butter to make this recipe fully vegan. The texture and flavor will remain delicious and creamy.

How do I get the smoothest mixture for these truffles?

The best results come from using a hand mixer or stand mixer to blend the ingredients until very smooth. A fork can work in a pinch but won’t produce quite as creamy a texture.

3-Ingredient Lemon Truffles Recipe

Print Recipe

★★★★★

5 from 71 reviews

These creamy lemon truffles are a quick and easy no-bake dessert with the bright flavor and smooth texture of classic lemon cheesecake. Made with just a few simple ingredients including cream cheese or coconut butter, powdered sugar, and fresh lemon zest, they melt in your mouth and are perfect for lemon lovers. Optionally, they can be coated in white chocolate or coconut butter for an elegant finish. They also freeze well, making them a convenient treat to enjoy anytime.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 14 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 oz cream cheese or coconut butter, softened to room temperature
• 2 tbsp butter or additional coconut butter, softened to room temperature
• 3 tbsp powdered sugar or powdered erythritol (for sugar-free option)
• Zest of one lemon
• 1 drop natural yellow food coloring or a pinch of ground turmeric (optional for color enhancement)

Optional Coating

• 3 oz white chocolate chips (or melted vegan white chocolate chips for vegan version)
• 1/2 tsp vegetable oil or coconut oil (to stir into melted chocolate for smoother coating)

Instructions

1. Bring Ingredients to Room Temperature: Take the cream cheese or coconut butter and butter (if using) out of the fridge to soften. This step ensures easier blending and a smooth, creamy texture for your truffle mixture.
2. Blend the Mixture: In a medium mixing bowl, combine the softened cream cheese or coconut butter, butter, powdered sugar, lemon zest, and optional food coloring or turmeric. Use a hand mixer for the smoothest result, but mixing with a fork also works. Blend until the mixture is completely smooth and creamy.
3. Chill the Mixture: Spread the lemon filling into a shallow container or place the mixing bowl in the freezer for a few minutes until firm enough to scoop. This chilling helps the mixture to hold its shape when forming truffles.
4. Form Lemon Truffles: Using a spoon or mini cookie scoop, form the lemon mixture into small balls and place them on a parchment or wax paper-lined plate. Alternatively, you can chill the filling in a container and then cut it into squares or bars after firming.
5. Optional Chocolate Coating: Melt the white chocolate chips carefully in a microwave or over a double boiler, stirring in the vegetable or coconut oil to create a smoother coating sauce. Dip each chilled lemon ball into the melted chocolate and place back on the parchment paper. For a neat finish, cut each coated truffle in half once the chocolate sets to avoid cracking.
6. Chill and Store: Refrigerate or freeze the truffles until firm. Store leftovers refrigerated for up to one week or frozen for up to three months. These truffles can be enjoyed directly from the freezer if desired.

Notes

• You can substitute powdered sugar with pure maple syrup or honey, but this will affect texture and sweetness.
• Use plant-based butter and vegan cream cheese or coconut butter to make this recipe vegan.
• For keto or sugar-free versions, use powdered erythritol or powdered xylitol.
• If coating with sugar-free sweeteners, note they dissolve faster than regular powdered sugar.
• Adding a drop of natural food coloring or turmeric enhances the lemon color but can be omitted.
• Leftovers keep well refrigerated for one week or frozen for two to three months.

Keywords: lemon truffles, lemon dessert, no bake lemon truffles, creamy lemon balls, lemon cheesecake truffles, easy lemon dessert, vegan lemon truffles, keto lemon truffles, white chocolate lemon truffles