In a large mixing bowl, combine the softened cream cheese and confectioners' sugar. Beat with an electric mixer until smooth and creamy.

Add the fresh orange juice, orange zest, and vanilla extract to the mixture. Blend well until the ingredients are fully combined and smooth.

Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This chilling time helps the filling firm up for easier shaping.

Once chilled, use a small cookie scoop or spoon to portion out the filling. Roll each portion into a ball, approximately 1 inch in diameter.

Place the rolled truffles on a parchment-lined baking sheet and return them to the refrigerator for an additional 30 minutes to set.

While the truffles are chilling, prepare the chocolate coating. In a microwave-safe bowl, combine the white chocolate chips and vegetable oil.

Heat the mixture in the microwave in 30-second increments, stirring in between, until melted and smooth.

Remove the truffles from the refrigerator. Dip each truffle into the melted white chocolate, ensuring they are well-coated.

After coating, place the truffles back on the parchment-lined tray. While the chocolate is still melted, sprinkle any optional toppings you desire.

Allow the truffles to sit at room temperature until the chocolate coating hardens. This usually takes about 15-20 minutes.