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In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.

Gradually add 2 cups of powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth. Scrape down the sides of the bowl as needed.

Stir in the lemon zest, fresh lemon juice, and vanilla extract until well combined.

If desired, add 2-3 drops of yellow food coloring and mix until the desired vibrant yellow color is achieved.

Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or until firm enough to roll. This is a crucial step for easy handling.

Once chilled, use a small spoon or a 1-tablespoon cookie scoop to portion out the mixture. Roll each portion into a smooth, spherical truffle, about 1 inch in diameter.

Place the remaining 1/2 cup of powdered sugar in a shallow dish. Roll each truffle in the powdered sugar until evenly coated. Gently shake off any excess.

Arrange the coated truffles on a plate or baking sheet lined with parchment paper. Refrigerate for an additional 1 hour, or until firm, before serving.

Serve chilled. Store any leftover truffles in an airtight container in the refrigerator for up to 5 days.


In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.

Gradually add 2 cups of powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth. Scrape down the sides of the bowl as needed.

Stir in the lemon zest, fresh lemon juice, and vanilla extract until well combined.

If desired, add 2-3 drops of yellow food coloring and mix until the desired vibrant yellow color is achieved.

Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or until firm enough to roll. This is a crucial step for easy handling.

Once chilled, use a small spoon or a 1-tablespoon cookie scoop to portion out the mixture. Roll each portion into a smooth, spherical truffle, about 1 inch in diameter.

Place the remaining 1/2 cup of powdered sugar in a shallow dish. Roll each truffle in the powdered sugar until evenly coated. Gently shake off any excess.

Arrange the coated truffles on a plate or baking sheet lined with parchment paper. Refrigerate for an additional 1 hour, or until firm, before serving.

Serve chilled. Store any leftover truffles in an airtight container in the refrigerator for up to 5 days.
