Line a baking sheet with parchment paper and set it aside.
In a food processor, pulse the Biscoff cookies into fine crumbs.
Microwave 1/4 cup Biscoff cookie butter for 15-20 seconds until slightly melted, and stir well.
Add the melted cookie butter and softened cream cheese to the food processor with the cookie crumbs, and pulse until the mixture forms a thick dough.
Scoop out the dough and roll it into 1-inch balls with your hands. Place the balls on the prepared baking sheet and chill in the fridge for at least 1 hour (or 20 minutes in the freezer).
Melt the white chocolate in the microwave in 30-second increments, stirring between each, until smooth.
Using a fork or dipping tool, dip the chilled balls into the melted white chocolate, letting the excess drip off, and place them back on the parchment-lined sheet.
Chill the coated truffles for another hour in the fridge until the chocolate sets.
For an extra touch, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15 seconds, drizzle or pipe it over the truffles, and return them to the fridge to set. Enjoy!