Start by placing the Lemon Oreo cookies in a food processor; pulse them until they become fine crumbs, resembling sand.

In the bowl with your crushed Lemon Oreos, add softened cream cheese and the optional lemon zest for an extra citrus punch. Using a hand mixer, beat the mixture on medium speed for about 2-3 minutes until completely smooth and free of lumps.

Using a tablespoon, scoop out the mixture and roll it into balls about 1 inch in diameter, placing them on a parchment-lined baking sheet.

Once your truffles are shaped, pop the baking sheet into the freezer for at least 30 minutes.

In a microwave-safe bowl, place your white candy melts and heat them in 30-second intervals, stirring in between, until completely melted and smooth.

Once the candy melts are ready, take each chilled truffle and dip it into the melted candy, using a fork for easy handling.

For a finishing touch, melt any remaining candy melts and drizzle it over the coated truffles.

Finally, place the baking sheet with the decorated truffles in the refrigerator for about 5 minutes to set the coating.