In a large mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Use an electric mixer on medium speed to blend until smooth and creamy, about 2-3 minutes.

Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes to help it firm up.

Once chilled, scoop out portions of the mixture using a cookie scoop and roll them into 1-inch balls. Place them on a lined baking sheet.

In a microwave-safe bowl, melt 8 ounces of white chocolate in 30-second intervals at medium power, stirring in between, until fully melted and smooth, about 1-2 minutes.

Dip each truffle into the melted chocolate using a fork, letting excess chocolate drip off, and optionally roll in chopped nuts or coconut flakes before returning them to the baking sheet.

Chill the coated truffles in the refrigerator for about 15 minutes until the chocolate hardens completely.