Ingredients
- 1 ½ cups crushed graham crackers (about 10 full sheets)
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tablespoon butter, softened
- 2 tablespoons key lime juice (freshly squeezed)
- 1 teaspoon key lime zest
- 1 teaspoon vanilla extract
- 12 oz white chocolate (for coating)
- ½ teaspoon coconut oil (optional, for smoother chocolate)
- Extra graham cracker crumbs and lime zest (for garnish)
Instructions
In a mixing bowl, combine the softened cream cheese, powdered sugar, butter, key lime juice, key lime zest, and vanilla extract. Beat until smooth and well combined. Fold in the crushed graham crackers until a thick dough forms.
Using a spoon or cookie scoop, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet. Once all the truffles are shaped, refrigerate them for 30 minutes to firm up.
In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring between each until smooth. Add a ½ teaspoon of coconut oil if needed for a smoother consistency.
Using a fork or toothpick, dip each chilled truffle into the melted white chocolate, ensuring it’s fully coated. Let excess chocolate drip off before placing the truffle back onto the parchment paper.
While the chocolate is still wet, sprinkle each truffle with graham cracker crumbs and key lime zest. Let the truffles sit at room temperature or refrigerate for 15 minutes until the coating is set.
Once set, transfer the truffles to a serving plate or an airtight container for storage. Enjoy immediately or refrigerate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 120
- Sugar: 10g
- Fat: 6g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g