Lemon Filled Blueberry Cheesecake Truffles
Prep time
Cook time
Total time
Easy bites of blueberry cheesecake filled with tangy lemon curd and enrobed in white chocolate.
Serves: 12
  • 1 8 oz. block of cream cheese, softened
  • 2 Tablespoons butter, softened
  • ½ teaspoon vanilla
  • ½ cup powdered sugar
  • 2 heaping tablespoons freeze-dried blueberries, crushed into a powder
  • 1 10 oz. bag Ghirardelli white Chocolate Melting Wafers
  • additional blueberry powder for garnishing
  1. With a piping bag (or sandwich bag with the tip cut off), pipe dime-sized circles of lemon curd onto a parchment lined plate. Place into freezer so lemon curd can freeze (about an hour.)
  2. In the meantime: In a large mixing bowl, beat together cream cheese, butter, vanilla, powdered sugar and crushed blueberry powder until well blended and smooth. Scrape mixture into a bowl and place in freezer for about ½ hour. Line a small tray or plate with parchment paper. Remove mixture and lemon curd circles from freezer and scoop with a cookie dough scoop or spoon, tucking a frozen dollop of lemon curd into the middle of each. Shaped into round balls around lemon curd and place each on lined tray. Place tray in freezer for about an hour.
  3. Melt white chocolate wafers according to package directions. Remove tray from freezer and, one by one, dip balls in chocolate using a spoon to turn and coat them. (If shaped are not as round as you would like, you can roll them quickly between your hands first– but be careful not to warm them up too much.) Place dipped truffles back on parchment sheet to dry, sprinkling blueberry powder on top of each to garnish. Allow chocolate to dry and serve or refrigerate. Keep for up to 1 week covered in refrigerator.
Recipe by ABCs and Garden Peas at https://abcsandgardenpeas.com/lemon-filled-blueberry-cheesecake-truffles/