Add the chocolate sandwich cookies to a food processor and pulse until all the cookies are crushed into crumbs. Cut the cream cheese into the crumbs and pulse until completely combined. The consistency will be like mud.

Scoop the mixture into balls about 2 inches big and drop onto a parchment or silicon mat lined cookie sheet. They should be about the size of a ping pong ball. I used a medium cookie scoop filled 2/3 of the way and got 18 truffles.

Freeze for 15 minutes. Once the truffle balls are cold, roll into round balls and freeze for an additional 10 minutes.

While the truffle balls are in the freezer, melt the white chocolate or candy melts according to package directions.

Use a fork to dip the truffle balls into the melted chocolate and place on a clean piece of parchment paper.

Garnish with sprinkles immediately. Repeat for the remaining truffles. Refrigerate at least 10 minutes or until ready to serve.

Store the gluten-free Oreo truffles in the refrigerator for up to 2 weeks. They can also be frozen.