These 10 Minute Lemon Coconut Cheesecake Truffles require no baking at all and can be ready to go in less than 10 minutes! Creamy truffles combined with fresh lemon zest, coconut flakes and a lemon drizzle, they are an easy bite sized sweet treat!
Easy No Bake Mini Cheesecake Truffles
Winter is dragging out but thankfully, the season of sickness is almost over. Whew! It’s been a rough one to say the least!
Cal has been sick at least 5 times and I have been sick for the last 2 weeks for about the 4th time this season. I just can’t take it anymore! I need some sun, sand and a drink in my hand…PRONTO!
With Spring officially less than 2 weeks away, I have been craving coconut. It is the perfect pairing with so many desserts especially cheesecake!
Derek on the other hand is definitely NOT a coconut fan but I decided to throw some in anyway.
Why? Well because, when your pregnant and you have a craving, you just go with it. You don’t ask questions.
So here they are! 🙂
Have you ever met anyone who does NOT like cheesecake?? I am actually extremely curious to know. Because for me, cheesecake is my #1 dessert of choice. If you haven’t noticed, I have a couple other mini cheesecake bites recipes you definitely want to try:
Mini Chamboard Cheesecakes With Cookie Crust or my Irish Coffee Cheesecake Crunch Bites
I think cheesecake has to be in the same corner as chocolate chip cookies. EVERYONE loves both and they’re hard to turn down. Especially if they’re bite-sized!
These 10 Minute Lemon Coconut Cheesecake Truffles are SUPER easy and SUPER fast! I am all about the quick fix desserts because when you have a husband who has an aggressive sweet tooth, you have no choice.
I use KitchenAid mixer to do all the work of creaming the cream cheese which is the toughest part of this recipe. But with the mixer, it’s effortless. Then I just roll the truffles and glaze away!
Oh and if you don’t have one, get yourself a mini ice-cream scoop!! I use one for almost all of my dessert recipes. It will help to keep everything uniform in size like these truffles. Different sized truffles would just look funny.
To help these truffles hold, I used plain graham crackers.
Tip* If you feel the batter is still too sticky after incorporating your graham cracker crumbs, just add some more until you get a consistency that is easy enough to roll between your hands.
This recipe is really hard to mess these up so feel free to play around with the ingredients! That’s what cooking is about! 🙂
Just don’t confuse the salt with the sugar..I’d say that would change the taste a bit… 😆
Lemon and Coconut
Lemon and coconut are simply yummy together. I think chocolate and pineapple are also amazing with coconut!
If you do not like coconut like my hubby, just don’t put it in! OR if you want both, split the batter in half and make half with coconut and half without coconut. This way you will please both parties.
Tip* If you have extra time and REALLY want to kick these up a notch, toast your coconut in the oven. This will help to bring out the coconut oils and only improve the flavor.
I used lemon juice only but feel free to zest in some lemon as well if your a lemon lover.
How To Make A Zesty Lemony Glaze
Any glaze is SO easy to make!
It is 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 but you could also 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!! The good thing though, is that if you DO happen to add too much liquid, you can always add more powdered 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!
In my father’s donut shop, he has a HUMONGOUS glaze bowl in his bakery. I’m talkin’ the size of a mini baby pool! He would make the glaze in large batches and leave it there for when he needed it. If it got too thick, he would add a little hot water and boom, ready to glaze those hot donuts and cinnamon rolls.
My mouth is watering just thinking about it. His donuts are truly the best donuts in the world.
So here is what I did…
Crush your graham crackers using a food processor.
Add cream cheese, vanilla, sugar, salt, coconut and graham cracker crumbs to a mixer and mix well.
Use a mini ice cream scoop to scoop into uniform sized truffles.
Add sugar and lemon juice to a small bowl and mix until consistency is desired.
Use a spoon or plastic baggie with the corner snipped off to drizzle the lemon glaze over top.
Easy! Now allow glaze to harden and store in fridge for up to a week or freeze for up to 3 weeks!
Pin this recipe for later by clicking below!
Let me know how they went by commenting below!!
10 Minute Lemon Coconut Cheesecake Truffles
Ingredients
Truffles
- 1 8 oz. Package Cream Cheese ((Room Temperature))
- 1/2 Cup Grated 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
Lemon Glaze
- 1/2 Cup Powdered Sugar
- 4 Tsp. Lemon Juice
Instructions
- 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!
Recipe Notes
- 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!
Nutrition
Lemon coconut cheesecake??? Whoa! That sounds nothing short of dreamy!
Thanks Julie!
These look so delicious! I love the combination of lemon and coconut so these are perfect for spring.
Thanks Amanda! 🙂