Place the Oreos in a food processor. Pulse until it resembles fine crumbs.
Add in the cream cheese. Pulse until fully combined.
Line a baking sheet with parchment paper. Using a medium cookie scoop, scoop the Oreo mixture onto the baking sheet. Using your hands, roll each Oreo scoop into a ball and return to the baking sheet. Place in the fridge to cool.
Meanwhile, add the chocolate chips and coconut oil to a medium microwave safe bowl. Microwave in 30 second intervals until smooth.
Dip the Oreo balls in the melted chocolate and return to the baking sheet. Sprinkle the tops with some sprinkles.
Place the baking sheet in the fridge until the chocolate has hardened. Place in an airtight container and store in the fridge for up to 2 weeks.