Begin by lining a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Using a food processor, pulse the Biscoff cookies until they reach a fine crumb consistency, resembling sand.

In a microwave-safe bowl, gently heat ¼ cup of Biscoff cookie butter for 15-20 seconds until soft. Add it and the cream cheese to the crushed cookie mixture in the food processor and pulse until a thick, dough-like consistency is formed.

Scooping out small amounts of the dough, roll into 1-inch balls with your hands. Place on the prepared baking sheet and chill in the fridge for at least 1 hour.

Prepare the melted coating by placing white chocolate in a microwave-safe bowl. Heat in the microwave in 30-second increments until completely smooth and melted.

Dip each chilled truffle into the melted white chocolate using a fork, allowing excess chocolate to drip off.

Return the coated truffles to the refrigerator for another hour to allow the chocolate to set completely. Drizzle warmed Biscoff cookie butter over the truffles if desired.