Crush the Biscoff cookies in a food processor until they form a fine, sandy texture. Set aside 1 tablespoon of crumbs for garnishing later. Alternatively, place cookies in a zip-top bag and crush with a rolling pin.

In a medium mixing bowl, combine the cookie crumbs with the softened cream cheese and Biscoff spread. Mix using a spatula or your hands until a thick, uniform dough forms that holds its shape when squeezed.

Scoop out about 1 tablespoon of the mixture and roll it between your palms to form smooth balls. Place the balls on a parchment-lined baking sheet.

Chill the tray in the freezer for 15-20 minutes to firm up the balls, preventing them from falling apart during dipping.

Melt the white chocolate in the microwave in 30-second intervals, stirring in between, until smooth and runny.

Using a fork or dipping tool, submerge each chilled truffle in the melted chocolate. Tap the fork on the side of the bowl to remove excess chocolate, then place back on the parchment.

Before the chocolate sets, sprinkle the reserved cookie crumbs on top for decoration.

Let the truffles sit at room temperature or in the fridge until the chocolate shells harden, about 10-15 minutes.