Start by blitzing the cookies in your food processor until they are down to almost cookie dust.

Add the cream cheese and let it mix until well combined.

Move them in a bowl and start dividing the dough into equal parts.

Roll them into balls and let them rest in the fridge for at least 1 hour, or even overnight.

When the resting time is up, take the truffles out of the fridge and prepare your mini muffin cases.

Melt the white chocolate in a microwave-safe bowl and dip each truffle, then place them in the mini muffin cases and sprinkle with the sprinkles of your choice.

Let them rest in the fridge for a further 1 hour or even overnight and serve them.