Crush the Biscoff cookies into fine crumbs using a food processor or by smashing them in a ziplock bag with a rolling pin.

In a large mixing bowl, combine the crushed Biscoff cookies, softened cream cheese, and a pinch of salt. Mix until a dough-like consistency forms.

Shape the dough into small, bite-sized balls, approximately 1-inch in diameter, and place them on a baking sheet lined with parchment paper.

Chill the cookie balls in the fridge for around 30 minutes to firm up.

Melt the white chocolate in a microwave-safe bowl, heating it in short intervals and stirring occasionally until smooth.

Dip each chilled truffle into the melted white chocolate, letting the excess drip off. Roll them in extra Biscoff crumbs if desired.

Let the truffles sit at room temperature or in the fridge for about 30 minutes to allow the chocolate to set completely.