Description
Delightfully creamy and zesty, these Lemon Truffles combine the crunch of Golden Oreos with fresh lemon zest and juice, wrapped in a smooth white chocolate coating. Perfect for brightening up any dessert table, these bite-sized treats are easy to make and packed with vibrant citrus flavor.
Ingredients
Scale
Truffle Base
- 36 Golden Oreos (or other crunchy vanilla cream cookies, 14.3-ounce package)
- 8 ounces cream cheese (softened)
- 1 tablespoon lemon zest (plus more for optional garnish)
- 3 tablespoons lemon juice (juice from 1 1/2 large lemons)
Coating
- 18 ounces white chocolate chips (3 1/4 cups)
- 1 tablespoon coconut oil (optional, helps with smoother chocolate coating)
Instructions
- Prepare Baking Sheet: Line a rimmed baking sheet with parchment paper to prevent the truffles from sticking and to simplify cleanup.
- Process Cookies: Place the Golden Oreos in a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, you can place the cookies in a sealed plastic bag and crush them finely with a rolling pin or heavy pan.
- Mix Truffle Base: Zest and juice the lemons. In a bowl, combine the cookie crumbs, softened cream cheese, lemon zest, and lemon juice. Mix gently with a silicone spatula by hand to avoid making the mixture too liquidy, which can happen if mixed in the food processor.
- Form Truffle Balls: Using a small cookie scoop or your hands, roll the mixture into approximately 1 tablespoon-sized balls. Arrange the truffles on the parchment-lined baking sheet, spacing them so they do not touch. Freeze for at least 15 minutes to firm up.
- Melt White Chocolate: In a heatproof bowl, combine the white chocolate chips and coconut oil (if using). Microwave at half power for 1 minute, stir, then continue heating in 30-second increments, stirring after each, until smooth and fully melted.
- Coat Truffles: Remove truffles from the freezer. Using a fork, dip each truffle ball into the melted white chocolate, letting the excess drip off before placing them back onto the parchment paper. Make sure the truffles do not touch.
- Garnish and Set: Drizzle extra melted white chocolate over the coated truffles for decoration, then immediately sprinkle with additional lemon zest. Place the baking sheet in the freezer for 15 minutes to allow the coating to fully harden.
- Serve: Enjoy your bright and creamy lemon truffles, perfect as a refreshing dessert or gift!
Notes
- If you don’t have a food processor, crush the cookies inside a sealed plastic bag using a rolling pin or heavy pan.
- Coconut oil is optional but helps create a smoother, shinier chocolate coating and makes dipping easier.
- Be gentle when mixing cream cheese into cookie crumbs to avoid a runny batter.
- Freeze truffles before and after coating to ensure they hold their shape and the chocolate sets properly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: lemon truffles, white chocolate truffles, Golden Oreo dessert, no bake lemon dessert, citrus truffles, easy truffle recipe
