Lemon Cheesecake Truffles

If you love lemon and cheesecake, you’ll love these Lemon Cheesecake Truffles. They’re great for kids’ lunchboxes and make a simple bite-sized dessert any time of the year.

There’s no baking involved, and they’re easy to take along to picnics, parties, and potlucks. You can also make them ahead and store them for 2–3 days, although they’ll probably disappear long before that. They may look fancy, but they’re actually quite easy to make and take less than 30 minutes.

This recipe makes about 40 truffles, but you can make more or less depending on how many you need.

How to Make Lemon Cheesecake Truffles

Step-by-Step Instructions

1. In a large blender jar, crush the cookies until they get crumbly. If the jar is small, crush them in batches.

2. In a large mixing bowl, add the crumbled cookies, cream cheese, melted chocolate, lemon juice, and lemon zest. Mix well.

3. Take small portions of the mixture and roll them into balls weighing about 15 grams each.

4. Refrigerate the balls for 5–6 hours until firm. If you’re short on time, place them in deep freezer for about 30 minutes.

5. To prepare the glaze, mix the melted white chocolate and oil in a separate bowl.

6. Dip each ball into the white chocolate glaze and arrange them on a lined tray. Sprinkle lemon zest on top and refrigerate for about 30 minutes.

7. Once set, gently scrape the truffles off.

Serve and enjoy!

Richi

Lemon Cheesecake Truffles

These Lemon Cheesecake Truffles are an easy no-bake treat with a fresh lemon flavor and creamy cheesecake taste. They’re perfect for lunchboxes, parties, picnics, or potlucks. They take less than 30 minutes to make and can be prepared ahead.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 40 truffles

Ingredients Method

Ingredients

  

For the Dough

• 300 g cookies preferably digestive
• 100 g cream cheese softened
• 100 g white chocolate melted
• Juice and zest of 1 large lemon

For the Glaze

• 200 g white chocolate melted
• 1 tbsp oil

For Garnishing

• Lemon zest optional

Method

 

1. In a large blender jar, crush the cookies they get crumbly. If the jar is small, crush them in batches.
2. In a large mixing bowl, add the crumbled cookies, cream cheese, melted chocolate, lemon juice, and lemon zest. Mix well.
3. Take small portions of the mixture and roll them into balls weighing about 15 grams each.
4. Refrigerate the balls for 5–6 hours until firm. If you’re short on time, place them in deep freezer for about 30 minutes.
5. To prepare the glaze, mix the melted white chocolate and oil in a separate bowl.
6. Dip each ball into the white chocolate glaze and arrange them on a lined tray. Sprinkle lemon zest on top and refrigerate for about 30 minutes.
7. Once set, gently scrape the truffles off.