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 the mixture using a small cookie scoop and roll it into a ball (about the size of a golf ball). Smooth it out and place on a 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 them into the melted chocolate. Tap the fork onto the bowl to let excess chocolate drip off. Transfer back to the 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 it back to the microwave for 15 seconds to make it easier to use.

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