Lemon pudding mix, cream cheese, and coconut flake filling on the inside and white chocolate on the outside. These lemony bites are a pop of spring in your mouth.
I am so glad spring is almost here (four more days if you have not been keeping track)! I hope the mountains of snow in my yard disappear before my annual Easter party and egg hunt that I host for the daycare children and their families. It is actually more of an egg gathering than a hunt since we cover the front lawn with stuffed plastic eggs and let the kids go at it. It is a fun time for all. Keeping my fingers crossed for lots of sunshine and warmth in the upcoming few weeks!
These happy little morsels are bringing a little bit of springtime into my kitchen. The yellow reminds me of springtime and daffodils. I am so looking forward to seeing them and to smell lilacs in the air. These bites are sweet and (white) chocolaty on the outside; soft, lemony, and coconuty on the inside. They contain an ingredient that you might not expect to see in a truffle-like dessert—instant pudding mix—lemon to be exact. The pudding mix provides the lemon flavor, sweetness, and color for the cream cheese filling.
To make, I combine cream cheese, pudding mix, some powdered sugar, lemon extract, and coconut flakes. I drop them by the spoonful onto a parchment paper-line tray then freeze for about 30 minutes. They are then rolled into little balls, dipped in melted white chocolate, then drizzled with yellow chocolate.
This recipe can be switched up by using different flavor pudding mixes...chocolate, vanilla, banana, and so on. And the white chocolate can be swapped out for regular chocolate or almond bark. I want to try strawberry pudding, but I have to special order it as it is not conveniently available locally in stores. If you try them before I do, let me know—in fact, send me some photos. I would love to see them!
Have a great week!!
If you like this post or blog, comment here and follow on Facebook, Pinterest, Twitter, Instagram, and StumbleUpon.Lemon Pudding Cheesecake Bites:
2 pkgs. (8 oz. each) cream cheese, room temperature
1 pkg. (3 oz.) instant lemon pudding & pie filling
1/4 rounded cup powdered sugar
3/4 tsp. lemon extract
1 pkg. (7 oz.) sweetened coconut flakes
2 pkgs. (12 oz. each) white chocolate chip morsels
yellow food coloring
Whip cream cheese until smooth. Add pudding mix, powdered sugar, and lemon extract. Starting mixer on low and increasing to high, beat mixture until creamy. Stir in coconut until well combined. Line a baking sheet with parchment paper. Using a .5 ounce ice cream scoop or a tablespoon, scoop and drop mixture onto wax paper. Freeze for at least 30 minutes.
About 10 minutes before removing truffle from the freezer, melt white in a small heat-proof bowl over a small pan of simmering water. Do not let the bottom of the bowl touch the water. Stir occasionally as chocolate melts. Keep warm on low heat. Do heat overheat as chocolate will seize up.
Remove cream cheese mixture from freezer. Roll each in the palms of your hands to form smooth round balls. If they are too sticky, coat your hands with a little cooking spray. Add one cream cheese ball at a time into chocolate. Use two forks to coat with chocolate. Lift out cream cheese balls with a fork and allow chocolate to drip back into pan. Slide onto clean parchment paper. Repeat coating all of the cream cheese balls with chocolate.
Add enough food coloring to the remaining chocolate until the desired shade of yellow is achieved. Snip about 2 mm off the tip of a small zip lock bag. Spoon chocolate into bag and twist close tightly. Pipe out spiral rings or squiggles onto cheesecake bites. Chill before serving. Makes about 30.