These No-Bake Lemon Truffles are the ultimate sunshine-in-a-bite treat—soft, tangy, and made with wholesome ingredients like cream cheese or coconut butter, lemon zest, and just a hint of sweetness.
Whether you’re craving a low-sugar dessert, a keto-friendly snack, or a quick bite to share with friends, these creamy lemon bites are a refreshing way to indulge without baking.
Why You’ll Love This Recipe
No baking needed – Just mix, freeze, and enjoy
Low sugar option – Sweeten with powdered erythritol or your choice of natural sweeteners
Bright and fresh flavor – Lemon zest adds zing without overpowering
Versatile shapes – Make as truffles, bars, or dipped bites
Perfect for gifting or snacking – Elegant and bite-sized
Naturally gluten-free – And easily dairy-free with coconut butter
What You’ll Need (Ingredient Highlights)
Cream cheese or coconut butter – Provides creamy texture and richness
Butter (or more coconut butter) – Helps firm up the base and adds depth
Powdered sugar or erythritol – Sweetens without overwhelming the lemon flavor
Lemon zest – Gives bold citrusy notes
White chocolate chips (optional) – For coating or boosting sweetness
Natural food coloring or turmeric (optional) – Enhances color without artificial dyes
Pro Tips Before You Start
Room temperature ingredients – Blend more smoothly and evenly
Use a microplane – For the finest lemon zest with maximum flavor
Chill before shaping – Makes scooping and forming much easier
Add oil to melted chocolate – For a smoother, shinier coating
Store cold – Keeps the texture firm and fresh
How to Make No-Bake Lemon Truffles
Step 1: Soften Ingredients
Ensure that 4 oz cream cheese (or coconut butter) and 2 tbsp butter are at room temperature so they blend smoothly.
Step 2: Mix the Base
In a bowl, combine the softened cream cheese or coconut butter with 3 tbsp powdered sugar (or erythritol) and the zest of one lemon.
Use a hand mixer for the smoothest consistency, or mix thoroughly with a fork or spatula.
Step 3: Choose Your Shape
Once blended, you have two options for shaping:
For squares or bars: Spread the mixture into a small container or dish and freeze until firm. Then slice into even portions.
For truffles: Freeze the mixture for about 10 minutes, just until firm enough to scoop.
Use a small cookie scoop or spoon to form 1-inch balls and place them on a parchment-lined tray.
Freeze again until solid.
Step 4: Optional Coating
If desired, melt 3 oz white chocolate chips or coconut butter in the microwave or over a double boiler.
For a silkier coating, stir in ½ tsp oil.
Dip each chilled truffle into the melted coating, then let them set at room temperature or in the fridge.
For a pretty presentation, cut each truffle in half after the coating has fully set.
Step 5: Store and Enjoy
Keep your lemon truffles refrigerated or frozen for best texture and freshness.
Serve chilled for the best bite.
What to Serve It With
Hot tea or iced herbal blends – Lemon truffles pair beautifully with mint, chamomile, or green tea
Mini dessert platters – Add alongside dark chocolate or nut-based bites
Frozen fruit skewers – For a colorful and refreshing snack spread
Lemon sorbet – For a double citrus dessert moment
Variations / Substitutions
Vegan/Dairy-free – Use full coconut butter for a plant-based version
Swap zest – Use orange or lime zest for a different citrus twist
Add vanilla or almond extract – For subtle aromatic depth
Make it festive – Roll in shredded coconut, crushed pistachios, or colored sugar
Boost protein – Add a spoonful of vanilla protein powder to the mixture
Storage & Reheating Tips
Refrigerator – Store in an airtight container for up to 7 days
Freezer – Freeze for up to 1 month; thaw in the fridge before eating
Avoid microwaving – These are meant to be served chilled and soft, not heated
Make ahead – Prepare a batch in advance and store for grab-and-go snacking
FAQs
Can I skip the white chocolate?
Yes! The truffles are delicious on their own, but the coating adds a lovely texture and sweetness.
How do I make the color pop naturally?
Add a pinch of turmeric or a drop of natural food coloring for a soft yellow hue.
Are these keto-friendly?
Yes, if you use erythritol and coconut butter, they’re naturally low-carb.
What’s the difference between coconut butter and coconut oil?
Coconut butter is the whole meat of the coconut blended into a creamy spread, while coconut oil is just the extracted fat.
Can I use lemon juice instead of zest?
Zest offers more concentrated flavor without changing the texture—juice might make the mixture too soft.
Can I double the recipe?
Absolutely!
Just maintain the same ratios and use a larger pan for bars or more space for truffles.
Final Thoughts
These No-Bake Lemon Truffles are a bright little treat that’s as satisfying to eat as they are easy to make.
Whether you coat them in white chocolate, shape them into bite-sized balls or bars, or keep them simple and natural, their creamy texture and zesty flavor will keep you coming back for more.
Keep a batch in the fridge for whenever you need a pop of citrus joy!
