Lemon Drop Cheesecake Truffles

Two simple words that will change your life forever.

Cheesecake Truffles.

Take a moment. Now Inhale, and Exhale. 

Are you ready guys and dolls?
There's no turning back after this. Life as you know it will change forever.  All due to theses little babies. Please don't let the size fool you theses bites of heaven pack a big punch of flavor. Delectable, Irresistible, Creamy, Rich and oh! so Smooth.  Enough gibber jabber, onto the subject at hand. I like sending these as gifts in ceramic egg containers (I bought mine at Home Goods). Votive candle holders is another beautiful way to serve truffles. So for a little  change from the traditional cheesecake, try these you won't be sorry you did.

Tomorrow.. Chocolate Hazelnut Cheesecake Truffles I know I went off the deep end.

Lemon Drop Cheesecake Truffles
12 oz. cream cheese
1 cup powdered sugar
2 tbsp. fresh lemon juice
1 tsp. lemon zest
1 tsp vanilla extract
2 tbsp. heavy cream

Garnish:
melted milk white chocolate
melted yellow decorators chocolate

Combine in mixing bowl cream cheese, vanilla extract, powdered sugar and heavy cream; mix until creamy and smooth. Add lemon zest and fresh lemon juice, mix to combine.  Place mixture in the freezer 5-6 hours or overnight to harden.

Prepare a parchment lined baking sheet set aside.
Using a small ice cream scoop or melon baller, scoop mixture and place on parchment lined baking sheet. To smooth out the truffles dampen your wands with a drop of water and smooth out any rough edges. Place back in the freezer for a few hours or overnight.

Dip each truffle into melted white chocolate then drizzle with yellow decorating chocolate. Store in refrigerator until ready to serve in air tight container.