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

Gradually add the powdered sugar, matcha powder and vanilla extract, mixing until well combined and smooth.

Add green food coloring, starting with a few drops, and mix until the filling turns a vibrant green. Adjust the color as needed.

Scoop the mixture into small balls (about 1 inch in diameter) and place them on a rack or parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.

Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Be careful not to overheat the chocolate.

If you want to decorate your truffles with green drizzling, reserve some of the melted white chocolate and mix with the green food coloring, adding a few drops each time until you reach your desired shade o green.

Remove the green filling balls from the freezer.

Using a fork, toothpick or dipping tool, dip each frozen ball into the melted white chocolate, letting the excess drip off. Place the coated truffles back on the rack or parchment paper. Repeat with all the truffles.

Optionally sprinkle with a pinch of matcha powder. It helps if the coating is still a bit warm, this way the matcha powder will stick to the surface better.

If you are using the green melted chocolate to decorate the truffles, dip a teaspoon into the mixture and drizzle over the truffles in a zig-zag pattern.

Let the white chocolate coating set completely, either at room temperature or in the refrigerator for faster results.