Begin by removing the cream cheese and butter from the fridge, allowing them to reach room temperature for about 30 minutes.

Zest one lemon.

In a large mixing bowl, combine the softened cream cheese, butter, powdered sugar, and lemon zest. Blend for about 2-3 minutes until creamy.

You can either spread the mixture evenly in a greased container and freeze it for approximately 1 hour or use a mini cookie scoop to form small balls and freeze them for about 30 minutes.

If using a chocolate coating, melt the white chocolate chips in a microwave-safe bowl.

Dip each frozen truffle into the melted chocolate, coat evenly, and place on a parchment-lined tray to set.

Once set, decorate with graham cracker crumbs or lemon zest.

Store in an airtight container in the fridge or freeze for longer storage.