Finely crush the Biscoff cookies in a food processor until sand-like.

In a mixing bowl, add the crushed Biscoff cookies and softened cream cheese, and mix until combined.

Roll the mixture into small balls (about 20 grams each) and chill on parchment paper for 20-30 minutes.

Melt the white chocolate using a double boiler or microwave until smooth.

Dip each chilled truffle in the melted white chocolate, ensuring even coating.

Drizzle melted Biscoff spread over the coated truffles and sprinkle with crushed cookies.

Chill the decorated truffles in the refrigerator until firm, about 15 minutes.