These No Bake Coconut Lemon Cream Cheese Truffles are ready in less than 10 minutes! Made with cream cheese, lemon and coconut, these balls are a fun bite sized dessert that reminds me of mini lemon cheesecakes.
These lemon cream cheese truffles do not require baking and are so quick to make! There is no sweetened condensed milk in this recipe because frankly, I don’t like using it and many people do not have it on hand.
Instead, I used sugar and cream cheese which allows me to control the sweetness better.
I also used graham crackers in my truffles which helps the batter hold together well and also gives a true cheesecake flavor.
The coconut flakes are optional but I think they go so well with lemon and turn these into a spring or summer treat.
I finished these with an easy lemon glaze to drizzle over top of each which is also optional.
- Use a MINI cookie scoop to portion out your coconut truffles! This will quickly and effectively give you the same amount of truffles every time that are all perfectly bite sized!
- Use TOASTED coconut in your cream cheese truffle batter to get a uniquely delicious flavor!
- If you don’t have TOASTED coconut on hand, toast your own coconut!!
- If you only have sweetened coconut on hand, omit half of the sugar so your truffles are not TOO sweet!
- Refrigerate or freeze your coconut truffles in Tupperware containers if you want to make these in advance and save them for another day!
Coating Your Truffles
You can roll your finished truffles in anything you want. Here are some delicious coating options:
- Lemon zest
- Mini white chocolate chips
- Powdered sugar
- Crushed nuts
- Toasted coconut flakes
- Colorful sprinkles
How To Toast Your Coconut At Home
Toasting your own coconut isn’t difficult to do. All you need to do is lay some pre-shredded coconut flakes onto a nonstick baking sheet and bake until the flakes get golden brown.
This glaze adds more flavor and looks delicious when it dries. You don’t need to include it but it is so easy to do.
The result will be a hardened icing that resembles a danish.
It is typically just TWO ingredients!
All you need is powdered sugar and some sort of liquid. Do NOT try to make this with granulated sugar. It wont happen. You need the fine consistency of the powdered sugar.
I used lemon juice for my liquid component to get a LEMON glaze but you could simply use plain water, milk, cream or anything along those lines.
And don’t make the mistake I always make. A LITTLE liquid goes a LONG way!! If your glaze is too thin, you can always add more sugar until you get the right consistency.
The best thing about a powdered sugar glaze is that it really never goes bad. If you make too much, just leave it in the bowl and when you’re ready to use it again, just add a little more liquid and mix it up!
Here are some other bite sized dessert recipes you may like:
Coconut Lemon Cream Cheese Truffles
- 1 8 oz. Package Cream Cheese ((Room Temperature))
- 1/2 Cup Shredded Coconut Flakes ((Unsweetened))
- 1 Large Lemon Zested ((or two small))
- 3 Plain Graham Cracker Rectangles ((about 1/2 Cup Crumbs))
- 1/4 Cup + 1 Tbsp. Granulated Sugar
- 1 Tsp. Vanilla Extract
- 1/2 Tsp. Cinnamon
- 1/2 Cup Powdered Sugar
- 4 Tsp. Lemon Juice
- Place graham crackers in food processor and puree into small crumbs OR smash with the bottom of a heavy bowl while inside a plastic baggie.
- Add all truffle ingredients to a mixer and mix well so the sugar has time to dissolve. If using a mixer, use the PADDLE attachment. Batter should be sticky but roll-able.
- Using a mini ice cream scoop, scoop 1 level scoop of batter into your hand and roll into a ball before setting onto wax/parchment paper. If batter is too soft to scoop, place in the fridge or freezer until it hardens a bit then try again.
- Mix lemon glaze ingredients together. Once consistency is achieved, drizzle generously over each truffle. (Add more sugar if too thin and add more lemon juice if too thick.) The consistency should be JUST thin enough to drizzle. NOT watery!
- Allow glaze to harden and enjoy right away. *These truffles are meant to be on the SOFTER side. If you place them in the fridge, they will harden up so allow to come to room temp again. Either way, the flavors wont change!
- You may use milk or water instead of the lemon juice in the glaze if you don’t want an overly lemony truffle.
- These will stay fresh in the fridge for up to a week and in the freezer for up to 3 weeks.
- Feel free to omit the coconut or use less if desired.
- Toasting the coconut is a great way to increased the flavor of your truffles!