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A close-up shot of white chocolate lemon truffles on a plate, with one cut in half to show the cake-like center.

Lemon Cheesecake Truffles

These delightful Lemon Cheesecake Truffles are a vibrant no-bake treat, combining tangy lemon with creamy cheesecake and a sweet white chocolate shell. Perfect for parties or a special dessert that's sure to impress.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Truffle Base
  • 8 oz cream cheese softened to room temperature
  • 1 1/2 cups graham cracker crumbs about 10-12 full sheets, finely crushed
  • 1 cup powdered sugar sifted
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 tsp vanilla extract
For the White Chocolate Coating and Garnish
  • 12 oz white chocolate chips or finely chopped white chocolate
  • 1 tsp coconut oil optional, for smoother melting
  • 1 tsp lemon zest for garnish
  • to taste Yellow food coloring optional, gel works best
  • to taste Sprinkles optional, for decoration

Equipment

  • Large Mixing Bowl
  • Electric Mixer
  • Microplane or Zester
  • Baking Sheet
  • Parchment Paper
  • Small microwave-safe bowl
  • Fork or Dipping Tools

Method
 

Prepare the Truffle Base
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes. Ensure there are no lumps.
  2. Add the powdered sugar, fresh lemon juice, 1 tablespoon of lemon zest, and vanilla extract to the cream cheese mixture. Beat on low speed until well combined and smooth, scraping down the sides of the bowl as needed.
  3. Gradually add the graham cracker crumbs to the mixture, beating on low speed until fully incorporated and a thick, uniform dough forms. The mixture should be firm enough to handle.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 2 hours) until the mixture is firm enough to roll. This chilling step is crucial for easy handling and to prevent stickiness.
Form and Coat the Truffles
  1. Line a baking sheet with parchment paper. Using a small cookie scoop (about 1 tablespoon size) or your hands, roll the chilled cheesecake mixture into uniform 1-inch balls. Place them on the prepared baking sheet.
  2. Return the baking sheet with the rolled truffles to the refrigerator or freezer for another 15-20 minutes while you prepare the chocolate coating. This ensures they are very firm, which helps prevent melting during dipping.
  3. In a microwave-safe bowl, melt the white chocolate chips (and coconut oil, if using) in 30-second intervals, stirring well after each, until completely smooth. Be careful not to overheat. Alternatively, melt over a double boiler. If desired, stir in a tiny drop or two of yellow food coloring to achieve a vibrant lemon color.
  4. Using a fork or dipping tool, carefully dip each very cold truffle into the melted white chocolate, ensuring it's fully coated. Lift the truffle and gently tap the fork against the edge of the bowl to allow excess chocolate to drip off.
  5. Place the coated truffles back onto the parchment-lined baking sheet. Immediately sprinkle with the reserved 1 teaspoon of lemon zest and/or sprinkles before the chocolate sets. Work quickly, as the chocolate will harden fast on the cold truffles.
  6. Repeat the dipping and decorating process with the remaining truffles.
  7. Refrigerate the finished truffles for at least 30 minutes to allow the white chocolate coating to fully set. Once set, they are ready to serve.

Notes

For best results, ensure your cream cheese is truly softened to room temperature for a smooth, lump-free truffle base. If the truffle mixture becomes too sticky while rolling, chill it for an additional 15-30 minutes. Store Lemon Cheesecake Truffles in an airtight container in the refrigerator for up to 5-7 days. For an extra burst of lemon flavor, you can add a tiny amount of lemon extract (about 1/4 teaspoon) to the white chocolate coating, ensuring it's food-grade.