Blend the Gluten-Free Oreos in a food processor until fine crumbs, about 1-2 minutes.

Mix Oreo crumbs with softened cream cheese in a bowl until fully combined, about 2-3 minutes.

Shape the mixture into uniform balls about 1-inch in diameter and place on a parchment-lined baking sheet.

Melt the chocolate or candy melts in a microwave-safe bowl in 20-second increments until smooth.

Dip each ball into the melted chocolate using a fork and let excess chocolate drip off before placing back on the baking sheet.

Let the coated Oreo balls sit for about 30 minutes at room temperature to harden.

Store them in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.