These creamy lemon truffles are the kind of dessert I keep on hand for every occasion—quick to make, rich and velvety in texture, and full of bright, fresh lemon flavor. With no baking required, I can whip them up in minutes and have a fancy, citrusy treat ready to serve, gift, or snack on. Whether it’s a baby shower, an afternoon tea, or just a quiet moment on the couch, these truffles never disappoint.

Why You’ll Love This Recipe

Quick & Easy
I can make a batch in just 10 minutes using simple ingredients I usually already have at home.

Creamy & Citrusy
They’re ultra-creamy and perfectly tangy with that refreshing lemon zing I love.

Perfect for Any Occasion
I serve them at parties, holidays, or even wrap them up as edible gifts.

Customizable
Whether I want to make them keto, dairy-free, or try a different citrus twist, this recipe is super flexible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 oz cream cheese (or coconut butter for dairy-free)
2 tbsp butter (or more coconut butter for a plant-based option)
3 tbsp powdered sugar (or erythritol for a low-carb version)
Zest of one lemon (fresh for best flavor)
3 oz white chocolate chips (optional, for coating)
Optional: A drop of natural yellow food coloring or a pinch of turmeric

Directions

1. I bring the cream cheese and butter to room temperature until they’re nice and soft.

2. Then, I blend all the ingredients (except the white chocolate) with a hand mixer to get a silky-smooth mixture.

3. I spread the mixture into a small container and chill it for a few minutes until it’s firm enough to scoop.

4. Using a mini cookie scoop, I form small balls and place them on a parchment-lined plate, then freeze until solid.

5. If I’m coating them, I melt the white chocolate and stir in a little oil to help it coat smoothly.

6. I dip each chilled truffle into the chocolate and let them set again on the parchment paper.

7. Once set, I often slice them in half for bite-sized indulgence.

Servings and timing

This recipe makes about 14 truffles.
Prep Time: 10 minutes
Chilling Time: 10 minutes
Cook Time: 0 minutes (no baking required)
Total Time: 20 minutes

Variations

• Keto-Friendly: I swap powdered sugar for erythritol and use sugar-free white chocolate or skip it.

• Dairy-Free: I replace cream cheese and butter with coconut butter and opt for dairy-free white chocolate.

• Citrus Twist: I’ve made these with orange zest too—so delicious.

• Add-Ins: Sometimes I add vanilla extract or crushed freeze-dried raspberries for more flavor depth.

• Holiday Vibes: I roll them in pastel sprinkles for spring or add cinnamon for a cozy winter vibe.

storage/reheating

Storage:
I keep these truffles in an airtight container in the fridge for up to 1 week.
If I want to make a big batch ahead, I freeze them for up to 1 month.

Reheating:
No reheating needed—they’re best enjoyed cold or at room temperature.

FAQs

Can I make these dairy-free?

Yes, I use coconut butter instead of cream cheese and dairy-free white chocolate to make them completely plant-based.

What if I don’t want to use white chocolate?

I skip the coating sometimes and instead roll them in crushed nuts, coconut, or even cocoa powder for a fun twist.

Why is my mixture too soft to roll?

That happens if the butter or cream cheese is too warm. I just chill the mixture in the freezer for 10–15 minutes until it firms up.

How do I prevent my melted chocolate from getting clumpy?

I melt it slowly and always stir in a bit of oil—it gives a smoother, more even coating.

Can I make these ahead of time?

Absolutely! I often prep the mixture a day early and store it in the fridge. Then I roll and coat them just before serving or gifting.

Conclusion

These creamy lemon truffles are a treat I always come back to. They’re refreshing, luxurious, and so easy to make that I find myself whipping up a batch whenever I want something special without the effort. Whether I’m making them for myself or to share, they always bring a little brightness to the day. Give them a try—I think you’ll love how simple and satisfying they are.