Add all of the Oreos to a food processor and pulse them until you get a fine powder.
Transfer the Oreos to a large bowl and add 6 tablespoon of vegan cream cheese. Use a fork (or even better- your hands) to combine the mixture.
Scoop out a small amount of the dough and roll into balls. I used a small cookie scoop to make sure all of mine turned out the same size.
Melt the chocolate chips in two separate bowls. I melted mine in the microwave by microwaving in 30 second increments, then stirring, and repeating until the chips are all melted.
Using a fork, dip half of the Oreo balls into the white chocolate and half into the regular chocolate. Then line the truffles on a baking sheet and refrigerate them until the chocolate hardens.
After all of the Oreo balls are fully coated in chocolate, transfer the remaining chocolate to a piping bag or ziplock baggie, snip off the end, and drizzle the rest of the chocolate on top of the truffles. I like drizzling them with the opposite color that I coated them with. (Make sure the first layer of chocolate has fully hardened first!)
Refrigerate the truffles one more time until the chocolate hardens & then enjoy!
This recipe makes 36 Oreo balls (if you make them small like mine- about 1 inch in diameter).