In a food processor, combine Biscoff crumbs, Biscoff spread, and softened cream cheese until a smooth dough forms, about 1-2 minutes.

Use a tablespoon or cookie scoop to portion the dough, rolling it between your palms to form smooth balls, roughly 1 inch in diameter.

Refrigerate the truffles for about 5 minutes to firm them up.

In a microwave-safe bowl, melt gold chocolate in 30-second intervals, stirring well after each until completely smooth.

Dunk each chilled truffle into the melted chocolate, ensuring it is fully coated.

Before the chocolate sets, drizzle melted Biscoff spread over the coated truffles or sprinkle with additional Biscoff crumbs.

Place the decorated truffles back in the refrigerator for at least 30 minutes to allow the chocolate coating to set properly.