Start by breaking down the Biscoff cookies in a food processor. Pulse until you achieve fine, sandy crumbs, taking about 1 to 2 minutes.

In a microwave-safe bowl, gently warm the Biscoff cookie butter for about 20 seconds until it’s easily spreadable. Add softened cream cheese and your cookie crumbs, mixing until combined into a thick dough.

Using your hands, scoop out portions of the dough and roll them into 1-inch balls. Place on a parchment-lined baking sheet.

Melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals until fully smooth.

Coat each truffle in the melted white chocolate and place them back onto the parchment-lined baking sheet.

Chill the coated truffles in the refrigerator again until the chocolate has fully set, about 30 minutes.

Warm a bit more cookie butter and drizzle it over the set truffles. Chill again to set the drizzle.