Line an 8x8 pan with waxed or parchment paper, folding the excess paper over the sides of the pan. Spray lightly with non-stick cooking spray. Set aside.

With a stand or hand mixer, beat the cream cheese, milk, vanilla, lemon juice, zest, and salt. Beat until smooth. Gradually beat in the powdered sugar, one cup at a time, stopping to scrape down the sides. Mixture will begin to get thicker.

Melt the white chocolate chips in the microwave (follow package directions for melting). Once the chocolate is fully melted, let cool for 5 minutes. After 5 minutes, add the melted chocolate to the sugar mixture and hand-stir until completely combined. Mixture will begin to get stiff. Lastly, stir in the dried cranberries. Add the fudge mixture to the prepared 8x8 pan, and spread evenly. Top with the remaining white chocolate chips, cranberries and lemon zest. Refrigerate or freeze for at least 4 hours, before cutting. Keep leftovers in fridge or freezer.