In a mixing bowl, combine softened cream cheese and butter. Using an electric mixer, beat them together on medium speed for about 2 minutes until the mixture is smooth and creamy.

Next, melt the white chocolate in a microwave-safe bowl for 30 seconds, stirring until fully melted and smooth.

Pour in freshly squeezed lemon juice and sift in the powdered sugar to the bowl. Stir everything gently with a spatula for about 1-2 minutes until all ingredients are fully incorporated.

Transfer the truffle mixture to the refrigerator and let it chill for 10-15 minutes.

Using a small cookie scoop or your hands, scoop out portions of the chilled mixture and roll them into balls about 1 inch in diameter.

If you'd like to add extra flavor and texture, roll each truffle in your choice of crushed nuts, powdered sugar, or shredded coconut.

Once coated, place the truffles back into the refrigerator and chill for an additional 30 minutes to set.