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.

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

Scoop out portions of the chilled mixture and roll into 1-inch balls.

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

Dip each truffle in the melted chocolate and coat fully, then place on a parchment-lined baking sheet.

Refrigerate the coated truffles for about 15 minutes until the chocolate hardens.