Make the Filling:

In a bowl, beat the softened cream cheese until smooth.

Add powdered sugar, orange zest, and orange extract. Mix until creamy.

Stir in the cookie crumbs until the mixture is thick and holds its shape.

Chill the Dough:

Cover and refrigerate the mixture for 30 minutes to firm up.

Roll into Balls:

Scoop and roll into 1-inch truffle balls. Place on a parchment-lined tray and freeze for 15–20 minutes until firm.

Coat in White Chocolate:

Melt white chocolate chips or wafers in the microwave in 15-second bursts, stirring until smooth.

Dip each truffle into the chocolate, using a fork to tap off excess, and return to the tray.

Decorate with sprinkles or zest before the coating sets.

Chill & Serve:

Refrigerate until the coating is firm. Store in an airtight container in the fridge for up to 1 week.