In a medium mixing bowl, combine cream cheese and butter, blending until creamy. Add lemon zest, lemon juice, and powdered sugar, mixing until smooth and fluffy.

In a microwave-safe bowl, heat white chocolate chips in 30-second intervals, stirring until melted and smooth.

Fold the melted chocolate into the cream cheese mixture until no streaks remain.

Cover with plastic wrap and refrigerate for about 10-15 minutes to firm up.

Scoop out portions and roll into smooth balls about 1 inch in diameter.

Roll each truffle in powdered sugar, shredded coconut, or crushed nuts to coat.

Refrigerate for another 15-20 minutes to set the truffles.