In a mixing bowl, beat the softened cream cheese until smooth.

Add powdered sugar, key lime juice, and lime zest. Mix until well combined.

Fold in the graham cracker crumbs until fully incorporated.

Chill the mixture in the refrigerator for about 30 minutes to firm up.

Using a cookie scoop, portion out the chilled mixture and roll into balls.

Place the truffles on a baking sheet lined with parchment paper.

Melt the white chocolate in a double boiler until smooth.

Dip each truffle into the melted white chocolate, allowing excess to drip off.

Return the coated truffles to the baking sheet and let them set at room temperature or refrigerate until firm.