These No Bake Coconut Lemon Cream Cheese Truffles require no baking at all and can be ready to go in less than 10 minutes! Creamy bites combined with fresh lemon and coconut flakes, they are refreshing and perfectly bite sized!
3PlainGraham Cracker Rectangles((about ½ cup crumbs))
¼Cup + 1 Tbsp.Granulated Sugar
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!