3-Ingredient Lemon Truffles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
