Crush Oreo cookies in a food processor until fine crumbs form.
Add cream cheese and mix until a smooth dough forms.
Scoop mixture and roll into small balls.
Place truffle balls on a parchment-lined tray.
Refrigerate for 30 minutes until firm.
Melt chocolate chips with coconut oil in a microwave-safe bowl.
Dip chilled truffles into melted chocolate using a fork.
Place coated truffles back on the tray.
Sprinkle crushed Oreos or sprinkles on top if desired.
Refrigerate again for 30 minutes until chocolate sets.