These Lemon White Chocolate Truffles from Ree Drummond are bright, creamy, and dangerously easy to eat. Made with crushed vanilla sandwich cookies, tangy cream cheese, and a silky white chocolate coating, they strike the perfect balance between sweet and citrusy. Finished with cheerful yellow sprinkles, they’re ideal for spring parties, baby showers, Easter dessert trays, or honestly…just because.
Why Everyone Will Love This Recipe
These little truffles disappear fast—and for good reason.
- Only a handful of ingredients
- Creamy cheesecake-like center
- Bright lemon flavor balanced by sweet white chocolate
- No baking required
- Perfect make-ahead dessert for parties and gifting
They taste like sunshine in candy form.
What Are Lemon White Chocolate Truffles?
These truffles are a no-bake dessert made by combining crushed sandwich cookies with cream cheese to create a soft, fudgy filling. Once rolled into balls, they’re coated in melted white chocolate and chilled until firm. The lemon extract and zest add freshness that cuts through the sweetness beautifully. They’re similar to cake truffles or Oreo balls—but with a vibrant lemon twist.
Cooking Tips
- Use room-temperature cream cheese for a smoother filling.
- Chill the truffles before dipping so they hold their shape.
- Add coconut oil to the chocolate for a smoother coating.
- Work quickly with sprinkles before the chocolate sets.
- Use a fork or dipping tool for cleaner chocolate coating.
Frequently Asked Questions
Can I use regular Oreos instead of Golden Oreos?
You can, but the lemon flavor pairs much better with vanilla sandwich cookies.
Do I need a food processor?
It helps create fine crumbs quickly, but you can crush the cookies manually in a zip-top bag.
Why is my chocolate coating thick?
Add a little extra coconut oil to thin it slightly and improve dipping consistency.
Can I use white chocolate chips?
Yes, though chopped baking chocolate melts more smoothly.
How long do truffles need to chill?
About 10 minutes after coating, plus 30 minutes before dipping.
How to Store
Store the truffles in an airtight container in the refrigerator for up to 1 week. Serve chilled or let them sit at room temperature for a few minutes before eating.
How to Freeze
Freeze the finished truffles in a single layer until solid, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Ingredients
- 36 vanilla sandwich cookies (such as Golden Oreos), broken into pieces
- 1 package (8 oz) cream cheese, softened
- 1/2 teaspoon lemon extract
- 16 oz white chocolate, chopped
- 1 teaspoon coconut oil
- 1/2 teaspoon grated lemon zest
- 1/3 cup yellow sprinkles
How to Make Ree Drummond's White Chocolate Lemon Truffles
- Line a baking sheet with parchment paper. Add the vanilla sandwich cookies to a food processor and pulse into fine crumbs.
- Add the cream cheese and lemon extract to the cookie crumbs. Pulse again until the mixture forms a thick, smooth paste.
- Scoop the mixture into 1-inch balls and roll between your hands. Place on the prepared baking sheet. Refrigerate for 30 minutes until firm.
- Melt the white chocolate using a double boiler or microwave in short intervals, stirring frequently. Stir in the coconut oil and lemon zest until smooth.
- Dip each chilled truffle into the melted white chocolate using a fork. Let excess chocolate drip off, then place back onto the parchment-lined tray.
- Immediately top with yellow sprinkles before the coating sets.
- Refrigerate for about 10 minutes, or until the chocolate hardens completely. Serve chilled.
;Resize,width=767;)
