Lemon Blueberry Truffles – Easy No-Bake Treat

Craving a delightful dessert that requires zero oven time? These Lemon Blueberry Truffles are your new go-to! Bursting with bright lemon and sweet blueberry flavor, these no-bake bites are incredibly easy to make and perfect for any occasion, from a casual treat to an elegant party favor.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup finely crushed freeze-dried blueberries (about 1.5 oz bag)
• 2 cups crushed vanilla wafers or graham cracker crumbs
• 12 ounces white chocolate chips or candy melts
• 1 tablespoon coconut oil (optional, for thinning chocolate)
• Additional lemon zest or freeze-dried blueberry powder for garnish (optional)

Instructions

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the powdered sugar, vanilla extract, fresh lemon juice, and lemon zest, mixing until well combined and smooth.
3. Stir in the finely crushed freeze-dried blueberries and crushed vanilla wafers until the mixture forms a soft, pliable dough.
4. Cover the bowl and refrigerate the mixture for at least 30 minutes, or until firm enough to roll.
5. Once chilled, scoop out small portions (about 1 tablespoon) and roll them into uniform balls. Place the rolled truffles on a parchment-lined baking sheet.
6. Return the truffles to the refrigerator for another 15-20 minutes while you prepare the coating.
7. In a microwave-safe bowl, melt the white chocolate chips (and coconut oil, if using) in 30-second intervals, stirring well after each, until smooth and fully melted. Alternatively, melt over a double boiler.
8. Dip each truffle into the melted white chocolate, turning to coat completely. Lift with a fork, tapping gently to remove excess chocolate.
9. Place the coated truffles back on the parchment-lined baking sheet. While the chocolate is still wet, sprinkle with a little extra lemon zest or freeze-dried blueberry powder, if desired.
10. Refrigerate the truffles for another 15-30 minutes, or until the chocolate coating is completely set. Store leftovers in an airtight container in the refrigerator.