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Melt white chocolate gently, either in a double boiler or microwave. Stir until smooth.
In a separate bowl, beat softened cream cheese until smooth.
Add peppermint extract to the cream cheese and beat until combined.
Gradually add the melted white chocolate to the cream cheese mixture, beating until fully incorporated and smooth. This creates your peppermint cream cheese truffle base.
Chill the mixture in the refrigerator for at least 1 hour, or until firm enough to roll.
Once firm, scoop tablespoon-sized portions and roll them into balls. These are your peppermint cream cheese truffles.
Roll the truffles in crushed peppermint candies or festive sprinkles, if desired.
Store your homemade peppermint cream cheese truffles in an airtight container in the refrigerator.