Begin by placing white chocolate in a microwave-safe bowl. Microwave on medium power for 30 seconds, then stir well. Repeat this process until the chocolate is completely melted and smooth, about 1 to 2 minutes total.

In a mixing bowl, combine softened cream cheese and butter. Beat until creamy and well-blended, about 2-3 minutes.

Pour the slightly cooled melted white chocolate, fresh lemon juice, and powdered sugar into the cream cheese mixture. Fold all ingredients together until fully incorporated.

Cover the bowl with plastic wrap and chill the truffle mixture in the refrigerator for 10 to 15 minutes.

Using a spoon or small cookie scoop, scoop out chilled portions of the mixture and roll them into small balls.

Roll each truffle in shredded coconut or crushed nuts to coat.

Arrange the coated truffles on parchment paper and refrigerate for about 30 minutes to set.