Ingredients
Scale
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1/4 cup unsalted butter (softened)
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1 cup white chocolate chips
- Parchment paper (for setting)
Instructions
- Begin by mixing the softened cream cheese and butter in a large bowl until smooth.
- Next, add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined.
- Now, fold in the graham cracker crumbs until the mixture is thick and holds its shape.
- Cover the bowl and chill the mixture in the fridge for about 30 minutes.
- Once chilled, scoop out tablespoon-sized portions and roll them into balls.
- Place the balls on a parchment-lined baking sheet.
- Melt the white chocolate chips in the microwave, stirring every 30 seconds until smooth.
- Dip each truffle into the melted chocolate, allowing excess to drip off.
- Let the chocolate set at room temperature or refrigerate for about 15 minutes.
- Once set, sprinkle with extra lemon zest or dip them in crushed graham crackers.
- Prep Time: 30
- Cook Time: 15