Begin by gathering all your ingredients. Make sure the cream cheese is softened.

Mix the softened cream cheese and powdered sugar until smooth. Add peppermint extract and a few drops of red food coloring.

Gradually fold in finely crushed candy canes.

Chill the peppermint cream mixture in the refrigerator for 20 to 30 minutes.

Scoop out small portions (about ½ to ¾ inch) and roll into balls. Place on a lined baking sheet and freeze for 20 minutes.

Crush Oreo cookies in a food processor until fine crumbs form. Add cream cheese and blend until a soft dough forms.

Chill the Oreo dough in the fridge for 10 to 15 minutes.

Flatten about 1 tablespoon of Oreo dough in your palm. Place a frozen peppermint ball inside and wrap the dough around it.

Freeze wrapped truffles for another 20 to 30 minutes.

Melt white chocolate (and coconut oil, if using) until smooth. Dip each truffle using a fork.

Sprinkle crushed candy canes on top before the coating sets. Chill in the refrigerator for at least 15 minutes.