Ingredients:

  • 8 oz cream cheese, full-fat brick style, softened
  • 1.5 cups powdered sugar, sifted
  • 0.5 cup graham cracker crumbs, finely pulsed
  • 2 tbsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt
  • 10 oz white chocolate melting wafers or chopped couverture chocolate
  • 2 tsp coconut oil, refined

Instructions:

  1. In a large bowl, beat the softened cream cheese using an electric hand mixer until aerated and smooth.
  2. Sift in the powdered sugar gradually, mixing on low speed until fully incorporated. Fold in the graham cracker crumbs, lemon zest, lemon juice, vanilla extract, and salt until the mixture is thick.
  3. Cover the bowl and refrigerate for at least 1 hour to stabilize the fats and allow the binder to set.
  4. Using a 1-tablespoon cookie scoop, portion the dough into 1-inch balls. Roll between palms quickly to smooth and place on a parchment-lined tray.
  5. Freeze the rolled balls for 30 minutes.
  6. Melt the white chocolate with coconut oil over a double boiler, stirring until smooth.
  7. Using a dipping fork, submerge each chilled ball into the chocolate, tap off excess, and return to the tray. Garnish with extra zest if desired and let set until the shell is snappy.