In a mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of powdered sugar, 1/4 cup of key lime juice, and the zest of 1 lime. Blend until smooth and creamy.

Gradually add 1 cup of graham cracker crumbs, gently folding them in with a spatula until fully incorporated.

Cover the bowl with plastic wrap and refrigerate for 15 minutes to firm the filling.

Once chilled, portion out the filling, rolling them into small balls about 1 inch in diameter.

In a microwave-safe bowl, combine 1 cup of white chocolate chips and 1 tablespoon of coconut oil. Microwave until smooth and melted.

Dip each truffle into the melted chocolate, tapping off excess chocolate, then place them back on parchment paper.

Let the chocolate-coated truffles rest at room temperature or in the refrigerator for about 30 minutes, or until the chocolate is completely set.