In a large mixing bowl, combine 8 ounces of softened cream cheese, 2 tablespoons of freshly squeezed lemon juice, and 1 cup of powdered sugar. Use a hand mixer on medium speed to blend until smooth, about 2 minutes.

Cover the bowl with plastic wrap and let it rest for about 10 minutes. Then, refrigerate for at least 1 hour.

Scoop out amounts of the chilled mixture and roll them into 1-inch balls, placing them on a parchment-lined baking sheet.

Prepare your crispy coating in a shallow dish and roll each truffle in the coating until fully covered.

Store the truffles in an airtight container in a single layer in the refrigerator until ready to serve.