Description
These Lemon Truffles with Golden Oreos are a delightful no-bake treat bursting with bright lemon flavor and creamy white chocolate coating. Perfectly balancing the crunchy cookie base with tangy lemon zest and juice, these truffles are easy to make and a refreshing dessert for any occasion.
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 garnish
- 3 tablespoons lemon juice (juice from 1 ½ large lemons)
Coating
- 18 ounces white chocolate chips (3 ¼ cups)
- 1 tablespoon coconut oil (optional)
Instructions
- Prepare Baking Sheet. Line a rimmed baking sheet with parchment paper to prevent the truffles from sticking during freezing and coating.
- Make Cookie Crumbs. Place the Golden Oreos in a food processor and pulse until they become fine crumbs. If you don’t have a food processor, crush the cookies inside a sealed gallon-size zip-top bag with a rolling pin or a canned good until finely crumbled.
- Mix Truffle Base. Zest the lemons, then juice them. In a bowl, combine the cookie crumbs, cream cheese, lemon zest, and lemon juice. Mix gently by hand using a silicone spatula. Avoid using a food processor for this step to prevent making the mixture too liquidy.
- Form Truffle Balls. Using a small cookie scoop or tablespoon, scoop out portions of the mixture and roll them into balls. Place each ball on the prepared baking sheet, making sure they don’t touch. Freeze the balls for at least 15 minutes to firm up.
- Melt White Chocolate Coating. Combine white chocolate chips and optional coconut oil in a heatproof bowl. Microwave at half power for one minute, stir, then continue to heat in 30-second increments, stirring after each, until smooth and completely melted.
- Coat Truffles. Remove the truffles from the freezer. Using a fork, dip each truffle ball into the melted white chocolate, allowing excess to drip off. Place coated truffles on parchment paper-lined baking sheet, spaced apart.
- Decorate and Chill. Drizzle additional white chocolate over each truffle and immediately sprinkle with extra lemon zest for garnish. Freeze the coated truffles for 15 minutes to let the chocolate harden fully.
- Serve and Enjoy. Once set, these lemon truffles are ready to be enjoyed as a refreshing, tangy sweet treat.
Notes
- If you don’t have a food processor, crush cookies in a zip-top bag using a rolling pin.
- Mix the cream cheese and lemon juice mixture by hand to avoid overly liquidy truffle base.
- Add coconut oil to white chocolate to create a smooth coating; alternatives include vegetable shortening or vegetable oil.
- You can substitute lemon juice with lemon extract, adjusting quantity carefully: 1 tablespoon lemon extract replaces 3 tablespoons lemon juice, and start with ½ teaspoon for zest.
- Using lemon-flavored Oreos instead of Golden Oreos is possible but may alter lemon flavor intensity.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 14g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 10mg
