Crush the gluten-free 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. Remove 1/4 cup of cookie crumbs for the topping.

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

Scoop out mixture using a small cookie scoop and roll into a ball (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 chocolate in a microwave-safe bowl 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 and add cookie crumbles on top of the truffles immediately.

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.

Allow balls to sit at room temperature until they are solid. Enjoy!