In a medium saucepan, combine the diced apples, granulated sugar, lemon juice, ground cinnamon, and nutmeg. Cook over medium heat for about 10 minutes, stirring occasionally, until the apples are soft and slightly translucent.

Remove the saucepan from heat and allow the apple mixture to cool completely, which should take around 20 minutes.

In a large mixing bowl, combine the cooled apple mixture with the softened cream cheese and graham cracker crumbs. Mix thoroughly until all ingredients are well incorporated.

Cover the mixing bowl with plastic wrap and place it in the refrigerator to chill for about 30 minutes.

Once chilled, scoop out small portions of the mixture and roll them into balls, about an inch in diameter.

After shaping all the truffles, return the baking sheet to the refrigerator for an additional 30 minutes to set.

In a microwave-safe bowl, melt the milk chocolate in 30-second increments, stirring between each interval.

Carefully dip each chilled truffle into the melted chocolate, ensuring they are fully coated.

Allow the chocolate coating to set at room temperature or place the truffles in the fridge for about 15 minutes.