Creamy Lemon Truffles
These Creamy Lemon Truffles blend sweetness and tartness for a delightful treat that’s easy to make and perfect for any occasion.
Ingredients
Main Ingredients
- 8 oz cream cheese or plant-based cream cheese for vegan option
- 1/4 cup butter or plant-based butter; can be omitted for a lighter version
- 1/2 cup powdered sugar or erythritol for low-carb option
- 1 large lemon zest adds brightness and fresh flavor
- 1 cup white chocolate chips or dairy-free options for vegan
- as needed natural food coloring or turmeric use sparingly for color
Instructions
Preparation
- Start by softening the cream cheese and butter. Place them in a mixing bowl and let them come to room temperature until they’re easy to incorporate.
- Using an electric mixer or a whisk, blend the softened cream cheese and butter together until they become smooth and well combined.
- Gradually add the powdered sugar while continuing to mix until fully integrated.
- Add the lemon zest to the mixture and stir gently until evenly distributed.
- Melt the white chocolate chips using a microwave or double boiler method, then let it cool slightly.
- Combine the melted white chocolate with the cream cheese mixture, blending well.
- If desired, add a few drops of natural food coloring or a pinch of turmeric for color.
- Cover the bowl and refrigerate the mixture for at least 30 minutes or until firm enough to scoop.
- Once chilled, use a small cookie scoop or spoon to portion out the mixture and roll each scoop into a ball.
- Arrange the rolled truffles on a baking sheet lined with parchment paper and return to the refrigerator for another 30 minutes.
- Optionally, roll the truffles in additional powdered sugar, crushed nuts, or coconut flakes before serving.
Notes
These truffles can serve as a standalone treat or a dessert paired with breakfast or meals. Store leftovers in an airtight container in the refrigerator for up to a week.