Prepare the Base: In a medium-sized bowl, blend the cream cheese (or coconut butter) and butter until smooth and creamy. Ensure there are no lumps for the best texture.

Add Sweetness and Zest: Gradually mix in the powdered sugar (or erythritol) and the lemon zest. Taste as you go to balance the tangy and sweet flavors to your liking.

Shape the Truffles: If desired, fold in the optional white chocolate chips. Refrigerate the mixture for 20–30 minutes to firm up slightly, making it easier to shape.

Form the Balls: Using a small spoon or scoop, shape the mixture into bite-sized balls. Place them on a tray lined with parchment paper.

Optional Coating: For an extra layer of sweetness and a professional finish, melt the white chocolate chips and dip each truffle, then let them set on the parchment. Alternatively, roll the truffles in powdered sugar, desiccated coconut, or finely chopped nuts.

Chill and Enjoy: Chill the truffles in the refrigerator for at least an hour to firm up. Serve chilled and store leftovers in an airtight container in the fridge for up to a week.