Ingredients
1 cup graham cracker crumbs
Zest of 1 lemon
2 tbsp lemon juice
8 oz (225g) cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
Pinch of salt
12 oz (340g) white chocolate, melted
Yellow food coloring (optional)
Graham cracker crumbs or crushed nuts for coating (optional)
Instructions
Prepare the Cheesecake Filling:
In a mixing bowl, beat softened cream cheese until smooth.
Mix in graham cracker crumbs, lemon zest, lemon juice, powdered sugar, vanilla extract, and salt until well combined and smooth.
Shape the Truffles:
Line a baking sheet with parchment paper.
Scoop teaspoon-sized portions of the cheesecake mixture and roll into balls. Place on the lined baking sheet.
Chill:
Refrigerate the truffles for about 30 minutes to firm them up.
Coat the Truffles:
Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Be cautious not to overheat.
Optionally, add yellow food coloring to the melted chocolate and mix until evenly colored.
Dip each chilled cheesecake ball into the melted chocolate, tapping off excess. Place back on parchment paper.
Decorate (Optional):
Sprinkle graham cracker crumbs or crushed nuts over the truffles before the chocolate sets.
Set:
Allow truffles to set at room temperature or in the refrigerator until the chocolate coating hardens.
Enjoy.
