Crushed Biscoff and cream cheese, rolled and dipped in white chocolate.
Blend or crush the Biscoff biscuits to a fine crumb, reserving a small portion for the topping.
Combine the crumbs, softened cream cheese and 2 tbsp of Biscoff spread until it forms a thick dough.
Scoop and roll into smooth balls, place on parchment, and chill for 30–45 minutes.
Dip the chilled balls into the melted white chocolate, letting the excess drip off, and return them to the paper.
Once set, drizzle warm Biscoff spread across the tops in stripes and scatter with the reserved crumbs.
Chill for a final 5–10 minutes to firm up completely.