These lemon cheesecake truffles are small, creamy treats with a fresh citrus kick and a smooth melt-in-the-mouth texture. The flavour is light yet indulgent, with tangy lemon balanced by sweet biscuit crumbs and white chocolate. This is an easy no-bake recipe that suits beginners perfectly, and the total time is around 40 minutes including chilling.

Ingredients

For the Biscuit Base

200 g digestive biscuits
100 g unsalted butter, melted

For the Lemon Cheesecake Filling

200 g full-fat cream cheese, softened
75 g icing sugar, sifted
Finely grated zest of 2 unwaxed lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

For Coating

75 g white chocolate, melted
50 g digestive biscuits, finely crushed

How to Make Lemon Cheesecake Truffles

Prepare the Biscuit Mixture

Place the digestive biscuits into a food processor and blitz until fine crumbs form.
Add the melted butter and pulse again until the crumbs are evenly coated.
Transfer the mixture to a large bowl and set aside.

Mix the Cheesecake Filling

In a separate bowl, beat the cream cheese until smooth and creamy.
Add the icing sugar, lemon zest, lemon juice, and vanilla extract.
Mix gently until the filling is silky and well combined.

Combine and Chill

Fold the biscuit mixture into the cheesecake filling until fully incorporated.
Cover the bowl and refrigerate for 20 to 30 minutes, until firm enough to shape.

Shape and Coat the Truffles

Scoop small portions and roll into neat bite-sized balls.
Dip each truffle lightly into the melted white chocolate.
Roll immediately in the crushed biscuits to coat.
Place on a lined tray and chill for 10 to 15 minutes to set.

Tips for Best Results

Why are my truffles too soft?

The mixture may be too warm. Chill it for a little longer before rolling.

How can I make the lemon flavour stronger?

Add extra lemon zest rather than more juice to keep the texture firm.

How do I get smooth, neat truffles?

Wipe your hands with a damp cloth between rolling to prevent sticking.

Can I skip the white chocolate coating?

Yes, you can roll the truffles directly in biscuit crumbs or icing sugar.

Serving Suggestions

Serve chilled with tea or coffee
Add to a dessert platter with fresh berries
Gift in small boxes lined with baking paper

Storage

Room Temperature

Not suitable, as the truffles soften quickly.

Refrigerator

Store in an airtight container for up to 3 days.

Freezing

Freeze for up to 1 month. Defrost overnight in the refrigerator before serving.

Nutrition

Calories: 115 kcal
Carbohydrates: 11 g
Protein: 2 g
Fat: 7 g
Saturated fat: 4 g
Sodium: 65 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can lemon cheesecake truffles be made ahead?

Yes, they keep well in the fridge and are perfect for preparing a day in advance.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for flavour and texture. Low-fat versions can make the mixture loose.

What biscuits work best for this recipe?

Digestive biscuits give the most classic flavour, but graham crackers also work well.

Are these truffles baked?

No, this is a no-bake recipe, which makes it quick and fuss-free.

These lemon cheesecake truffles are simple, fresh, and elegant, making them a lovely little treat for any occasion.