In a large mixing bowl, combine the cream cheese, powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Blend on medium speed for 2-3 minutes until smooth and creamy.

Cover the mixture with plastic wrap and refrigerate for approximately 30 minutes.

Remove the mixture from the refrigerator and roll it into small balls, about 1 inch in diameter on a parchment-lined baking sheet.

In a microwave-safe bowl, heat the white chocolate in 30-second increments until fully melted and smooth.

Dip each truffle into the melted white chocolate, ensuring it is fully coated, and place back on the baking sheet.

If desired, roll the dipped truffles in chopped nuts or coconut flakes before the chocolate sets.

Refrigerate the truffles for about 15 minutes or until the chocolate coating has hardened.