Key Lime “Cheesecake” Truffles

Delectable little truffles filled with key lime “cheesecake” in a dark chocolate shell.



For the filling

For the coating



  1. Combine all of the ingredients for the filling in a food processor fitted with the S blade. Process until completely smooth, stopping to scrape sides once or twice. This can take anywhere from 2-5 minutes depending on your food processor.
  2. Spray the wells of a cake pop pan with coconut oil and scoop 1 tablespoon of the filling into each well. Place the lid to the pan on top and place in freezer for at least 4 hours or until frozen solid.
  3. Use a spoon to gently release the frozen filling from the wells then dip and roll each truffle in the chocolate until completely coated. Place on a parchment paper lined baking sheet and sprinkle lime zest over each truffle before the chocolate hardens. Once dipped in chocolate you can store these bite size beauties in the fridge.


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