Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.

Add the softened cream cheese to the crumbs and pulse until combined.

Scoop out mixture using a small cookie scoop and roll into a small egg-shaped balls (about the size of a golf ball). Smooth it out and place on baking sheet lined with parchment paper. Freeze for 15-20 minutes.

Melt the candy melts in two microwave-safe bowls in 30-second increments until fully melted.

Place the cookie dough balls into a fork and lower into the melted chocolate. Tap the fork onto the bowl to let excess chocolate drip off. Transfer back to cookie sheet.

Repeat until all the balls have been dipped. If the chocolate begins to thicken up, add back to microwave for 15 seconds so it’s easier to use.

Decorate the easter Oreo truffles with colourful sprinkles.

Allow easter eggs to sit at room temperature until they are solid. Enjoy this no bake treat!