Line a baking sheet with parchment or wax paper.

Pulse the Lotus Biscoff cookies in a food processor until fine crumbs.

Reserve 1 tablespoon of cookie crumbs. Mix remaining crumbs with softened cream cheese until a dough forms.

Scoop out small portions and roll them into balls. Chill for 30 minutes.

Melt the white chocolate in a microwave-safe bowl, stirring frequently.

Dip each truffle in melted chocolate and place back on the lined baking sheet.

Sprinkle with reserved crushed Biscoff cookies and return to the refrigerator to set.

Serve directly from the fridge or store in an airtight container.