In a medium bowl, cream together the cream cheese and butter until creamy.
Mix in the vanilla and lemon juice, then gradually stir in the confectioners' sugar. Store in the refrigerator after use (A quick method is to use the food processor and after blending the cheese and butter, just add the other ingredients)
Then I crush Oreos or nutter butters in the food processor.
In a bowl I combine the cookie crumbs and half or a little more cream cheese frosting, and after well combined, roll into balls (think cookie dough size balls before making peanut butter cookies or snicker doodles)
Next melt dipping chocolate and using a fork, dip the ball in to the chocolate.
Place on a parchment paper or waxed paper lined cookie sheet and refrigerate until set.
Jacqueline says: If you make the nutter butter balls, that white chocolate makes them taste kind of fudgey and the chocolate makes them taste peanut butter cuppy.