We have a couple of versions of cookie truffles on our blog, but I think that this one is my favorite combinations – lemon + cream cheese + chocolate . . . it is DELICIOUS!
These no-bake truffles will quickly become your go-to dessert. They are great for when you need a quick dessert for a party or you don’t feel like turning your oven on to make a treat!
You can even put your kids in charge of making them!
How to make No-Bake Truffles
If you have never made truffles before, don’t be intimated – it’s easy!
Start with a a package of Lemon Sandwich cookies. Generic brands will work great for this recipe!
Add room temperature cream cheese to the blender until completely mixed together. You could also mix the crumbs and cream cheese together in a bowl.
Move the dough into a big bowl (feel free to sample the dough at this point – it’s delicious).
Melt the almond bark according to package directions. Dip each truffle (I usually use a fork or you could use a chocolate dipping tool that makes it easy!) in the melted almond bark and place back on the cookie sheet.
Immediately add sprinkles on top (if using) and place the cookie sheet in the fridge to let the chocolate set up.
In a few minutes, your truffles will be ready to enjoy!
These truffles are adapted from our Oreo Cookie Truffles – we just swapped out the Oreo cookies with lemon sandwich cookies!
My best dipping tip
I know that in the past we have had a couple people ask the best way to dip the truffles – I just place the cookie ball in the melted chocolate and roll it around with a spoon until it’s completely coated. I then lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper/aluminum foil.
You could also use a chocolate dipping tool that makes it easy!
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Want to try some more truffles?
- Chocolate Chip Cookie Truffles
- Peppermint Oreo Truffles
- Gingerbread Truffles
- Peanut Butter Cup Truffles
- Pumpkin Pie Truffles
- No Bake Thin Mint Cookie Truffles
No Bake Lemon Cookie Truffles Recipe
- 16 ounces lemon sandwich cookies 1 package, (I used a generic store brand)
- 8 ounces cream cheese 1 package
- 16 ounces almond bark 1 package, (or white chocolate candy coating)
- yellow jimmies (or any sprinkles of your choosing)
- Place cookies in a processor or high-powered blender and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
- Place crumbs in a medium bowl. Add cream cheese and mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 48 balls). Place balls on a cookie sheet lined with aluminum foil or wax paper and stick in the fridge for about 45 minutes.
- Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet. Top with yellow sprinkles (if desired – just be sure to put sprinkles on as soon as you dip them because they ). Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
- Store leftover truffles in a covered container in the fridge.
- Food processor/blender
- Medium Bowl
- Cookie Sheet
- Wax Paper