Lemon Cream Cheese Truffles

Lemon Cream Cheese Truffles

Introduction:

These melt-in-your-mouth truffles are filled with tangy lemon flavor and velvety cream cheese. Coated in powdered sugar and shaped into cute bite-sized balls, they’re simple to make, no baking required, and incredibly addictive. A favorite for lemon lovers!

Ingredients:

For the truffle mixture:

• 200 g (7 oz) cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1½ cups white chocolate chips (or 250 g white chocolate, chopped)
• 1 tablespoon lemon zest (from 1 large lemon)
• 2 tablespoons fresh lemon juice
• ¾ cup powdered sugar (plus more for rolling)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

Instructions:

1. Melt the white chocolate:
   In a microwave-safe bowl, melt the white chocolate in 20–30 second intervals, stirring between each until fully melted and smooth. Let it cool slightly but not harden.
2. Beat cream cheese & butter:
   In a mixing bowl, beat the softened cream cheese and butter until fluffy and smooth (about 2–3 minutes).
3. Add lemon flavor:
   Mix in the lemon zest, lemon juice, and vanilla extract if using. Beat until well incorporated.
4. Add sugar & salt:
   Gradually beat in the powdered sugar and a pinch of salt until fully combined.
5. Mix in white chocolate:
   Slowly fold in the melted white chocolate until everything is smooth and creamy.
6. Chill the mixture:
   Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours, or until the mixture is firm enough to shape.
7. Roll into balls:
   Using a teaspoon or melon baller, scoop out small portions and roll into 1-inch balls.
8. Coat with powdered sugar:
   Roll each ball in powdered sugar to coat. This prevents sticking and adds a beautiful finish.
9. Store properly:
   Keep the truffles in an airtight container in the refrigerator for up to 1 week. Serve chilled.

Tips & Variations:

• Use coconut: Roll them in shredded coconut instead of powdered sugar for a tropical twist.
• Add crunch: Add crushed graham crackers or shortbread crumbs to the dough for texture.
• Dip in chocolate: Chill the balls, then dip in melted white or dark chocolate for a glossy shell.

Methods:

• Melting chocolate: Use a microwave in short bursts or a double boiler to avoid scorching.
• Zesting lemons: Use a microplane for fine zest; avoid the bitter white pith.
• Shaping: Use a small cookie scoop for even portions, and chill your hands if the mixture sticks while rolling.

History:

Cream cheese truffles became popular in the early 2000s as a no-bake alternative to traditional truffles. Lemon-flavored versions have become especially trendy due to their fresh flavor and versatility in summer desserts.

Benefits:

• Rich in vitamin C from fresh lemon juice.
• Easy no-bake treat that saves time and energy.
• Contains calcium and healthy fats from cream cheese and butter.

Lovers of This Dessert:

These truffles are a hit with:

• Lemon lovers
• Cheesecake fans
• No-bake dessert enthusiasts
• Kids and adults alike (they taste like candy!)

Nutrition (per truffle – approx.):

• Calories: 95
• Fat: 6 g
• Carbs: 8 g
• Sugar: 6 g
• Protein: 1 g

(Values may vary based on ingredient brands and portion sizes.)

Conclusion:

Lemon Cream Cheese Truffles are creamy, dreamy, and so simple to make. Whether you’re prepping for a party, giving homemade gifts, or treating yourself, these bite-sized delights deliver big lemony flavor with minimal effort. Just chill, roll, and devour!