In a mixing bowl, combine the cream cheese, powdered sugar, fresh orange zest, and vanilla extract. Use an electric mixer on medium speed for about 2-3 minutes until smooth.

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

Remove the mixture from the fridge, portion it using a small scoop, and roll into balls about 1 inch in diameter.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Let cool slightly.

Dip each truffle into the melted chocolate until fully coated. Place back on a parchment-lined tray.

Allow the coated truffles to set at room temperature for about 1 hour until the chocolate is firm.