- Fresh creamy spreadable cheese 200 grams
- Ladyfingers 100 grams
- Lemon juice 20 ml (4 tsp)
- Grated lemon 1
- Already peeled almonds 50 grams (1 cup)
- Granulated sugar 35 grams (1/5 cup)
- For the decoration
- Grated coconut 50 grams (3/5 cup)
- Lemon 1
The lemon truffles with cream cheese don’t need baking and are so delicious. They are sweet treats with a lovely citrus flavor, a fresh and fine alternative to the classic chocolate truffles. Simple and super fast to prepare, this creamy recipe is ready in no time and it doesn't require baking in the oven, so it's perfect for those who have little time for cooking but still don't want to give up a greedy cuddle.
Soft and fragrant, lemon truffles with cream cheese are based on crumbled ladyfingers and chopped almonds and coconut; once bitten, they will remind you of a lemon and coconut cheesecake. Make this dish step by step and serve it up at the end of the meal for a last minute dinner with friends. Success is granted.
How to make Lemon Cream Cheese Truffles
In a bowl, mix the fresh creamy spreadable cheese with the granulated sugar until well blended (1).
Add the coarsely crumbled ladyfingers (2).
Chop the almonds, always coarsely, and add them to the cream cheese (3).
Also add the juice and grated small lemon zest (4) and mix perfectly.
Shape the mixture into balls, just over a hazelnut size, and put them in the grated coconut (5).
Roll the small lemon truffles well in the grated coconut (6) and then arrange them in the paper cups. Keep the small lemon truffles in the refrigerator until ready to serve.
Garnish with a little grated lemon zest and bring to the table (7).
How to store Lemon Cream Cheese Truffles
Lemon truffles with cream cheese can be stored in the refrigerator, placed in a special airtight container, for a maximum of 2-3 days.