Add all the Lemon Oreos—filling included—to a blender or food processor. Pulse until the cookies turn into fine, sand-like crumbs.

Transfer the cookie crumbs to a mixing bowl. Add the softened cream cheese and mix until well combined and a dough forms. You can use a spoon, but a hand mixer makes it much easier and quicker.

Use a small cookie scoop to portion out the dough. Roll each portion into a smooth ball with your hands and place on a parchment-lined baking sheet. Once all the dough is shaped, place the tray in the fridge or freezer for about 1 hour, or until the truffles are firm enough to dip.

Melt white chocolate or almond bark according to the package directions. Working one at a time, dip each chilled truffle into the melted coating, letting the excess drip off. Place back onto the parchment-lined sheet and let sit until the chocolate is fully set.

Once set, truffles are ready to enjoy. Store in the fridge in an airtight container for up to 5 days.