Begin by bringing the cream cheese and butter to room temperature, about 20-30 minutes.

In a medium mixing bowl, combine the softened cream cheese, butter, powdered sugar, and zest of one lemon. Blend until smooth.

Spread the mixture into a shallow container, cover with plastic wrap, and refrigerate for about 30 minutes.

Scoop out small portions of the mixture and roll them into 1-inch balls on a parchment-lined baking sheet.

Chill the truffles again in the refrigerator for another hour.

If desired, melt white chocolate and dip each truffle, letting excess drip off.

Let the coated truffles sit until the chocolate hardens, then serve chilled.