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

Cover the mixing bowl with plastic wrap and refrigerate the mixture for about 30 minutes.

Remove the mixture from the refrigerator and roll it into bite-sized balls, about 1 inch in diameter.

In a microwave-safe bowl, add the white chocolate and microwave in 30-second intervals, stirring in between, until fully melted.

Dip each truffle into the melted white chocolate, ensuring it's fully coated before placing it back on the parchment-lined sheet.

If desired, roll in chopped nuts or coconut flakes while the chocolate is still wet.

Transfer the baking sheet back to the refrigerator for about 15 minutes to allow the chocolate to set.