Lemon Blueberry Truffles – Easy Dessert Recipe
Craving a bright, no-bake treat that’s bursting with flavor? Look no further than these delightful Lemon Blueberry Truffles! Combining zesty lemon with sweet blueberries, these bite-sized wonders are incredibly easy to make and perfect for any occasion, from casual gatherings to elegant dessert spreads.
Ingredients
- 8 oz (226g) cream cheese, softened
- 1/2 cup (60g) powdered sugar, sifted
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup finely crushed vanilla wafers (about 20-25 wafers)
- 1/2 cup fresh blueberries, very finely chopped or mashed
- 10 oz (280g) white chocolate chips or good quality white chocolate, chopped
- 1-2 teaspoons coconut oil or shortening (optional, for smoother melting)
- Extra lemon zest or freeze-dried blueberry powder, for garnish (optional)
Instructions
- In a medium bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.
- Add the lemon zest, lemon juice, crushed vanilla wafers, and finely chopped blueberries to the cream cheese mixture. Mix until well combined.
- Cover the bowl and refrigerate the mixture for at least 30-60 minutes, or until firm enough to roll.
- Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of the mixture and roll them into smooth balls. Place them on the prepared baking sheet.
- In a microwave-safe bowl, melt the white chocolate chips with the coconut oil (if using) in 30-second intervals, stirring after each, until smooth. Alternatively, melt over a double boiler.
- Using a fork or a dipping tool, dip each truffle into the melted white chocolate, ensuring it’s fully coated. Gently tap off excess chocolate and return the truffle to the parchment-lined baking sheet.
- Before the chocolate sets, sprinkle with extra lemon zest or freeze-dried blueberry powder, if desired.
- Refrigerate the truffles for at least 30 minutes, or until the chocolate coating is firm. Store in an airtight container in the refrigerator.
