Soft, golden biscuit dough filled with creamy cheesecake and sweet blueberry pie filling, then baked until perfectly puffed and delicious. These Blueberry Pie Bombs are an easy dessert that looks impressive but comes together with simple ingredients.
Why You’ll Love This Recipe
These blueberry pie bombs are incredibly easy to prepare using refrigerated biscuit dough, making them perfect for busy days. The combination of tangy cream cheese and sweet blueberry filling creates a rich, bakery-style flavor in every bite. They bake up golden on the outside while staying soft and creamy inside. Whether you are serving them for brunch, dessert, or a sweet snack, they are always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
1 cup blueberry pie filling
4 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/4 cup powdered sugar (for glaze)
1–2 tablespoons milk (for glaze)
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Separate the refrigerated biscuit dough into individual biscuits. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.
Spoon about 1 tablespoon of the cream cheese mixture into the center of each flattened biscuit. Top with 1 tablespoon of blueberry pie filling.
Carefully fold the edges of the dough up and around the filling, pinching the seams tightly to seal completely. Roll gently into a ball.
Place each filled dough ball seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops with melted butter.
Bake for 14 to 18 minutes, or until the tops are golden brown and the dough is fully cooked.
While the pie bombs cool slightly, whisk together powdered sugar and milk until smooth to create a glaze.
Drizzle the glaze over the warm pie bombs before serving.
Servings and timing
Servings: 8 pie bombs
Preparation time: 15 minutes
Baking time: 14 to 18 minutes
Total time: Approximately 30 to 35 minutes
Variations
You can substitute the blueberry pie filling with cherry, strawberry, or apple pie filling for a different flavor.
Add 1/2 teaspoon lemon zest to the cream cheese mixture for a fresh citrus twist.
Sprinkle cinnamon sugar over the buttered tops before baking for a warm, spiced flavor.
For a crispier finish, brush with egg wash instead of butter before baking.
Drizzle with melted white chocolate instead of glaze for a richer topping.
Storage/Reheating
Store leftover pie bombs in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 325°F (165°C) oven for 8 to 10 minutes until heated through.
You can also microwave for 15 to 20 seconds, though the exterior may soften.
These can be frozen after baking. Allow them to cool completely, wrap individually, and freeze for up to 2 months. Thaw and reheat before serving.
FAQs
Can I use homemade biscuit dough instead of refrigerated dough?
Yes, homemade biscuit dough works well as long as it is sturdy enough to hold the filling.
Can I make these ahead of time?
You can assemble them a few hours in advance and refrigerate until ready to bake.
How do I prevent the filling from leaking out?
Make sure to pinch the seams tightly and place the dough seam-side down on the baking sheet.
Can I use fresh blueberries instead of pie filling?
Yes, but cook them first with sugar and a little cornstarch to create a thick filling.
Do I have to use cream cheese?
No, you can skip it and use only pie filling, though the cream cheese adds richness.
Why did my pie bombs open during baking?
This usually happens if the dough was not sealed tightly enough.
Can I air fry these instead of baking?
Yes, cook at 350°F for 8 to 10 minutes, checking frequently for doneness.
Can I make them less sweet?
Reduce the sugar in the cream cheese mixture and skip the glaze if desired.
What is the best way to serve them?
They are best served warm when the filling is soft and creamy.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches if needed.
Conclusion
Blueberry Pie Bombs are a quick and satisfying dessert made with simple ingredients and minimal effort. With their soft golden exterior and creamy, fruity center, they are perfect for family gatherings, brunches, or whenever you need a sweet treat. Once you make them, they are sure to become a favorite in your kitchen.
These Blueberry Pie Bombs are soft, golden biscuit dough filled with creamy cheesecake and sweet blueberry pie filling, then baked until puffed and perfectly tender. Finished with a simple glaze, they make an easy yet impressive dessert for brunch, gatherings, or a sweet snack.
Total Time:30–35 minutes
Yield:8 pie bombs
Ingredients
1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
1 cup blueberry pie filling
4 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/4 cup powdered sugar (for glaze)
1–2 tablespoons milk (for glaze)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
Separate biscuits and flatten each into a 4-inch circle.
Add 1 tablespoon cream cheese mixture to the center of each, then top with 1 tablespoon blueberry pie filling.
Fold dough edges over filling, pinch seams tightly to seal, and roll gently into a ball.
Place seam-side down on prepared baking sheet, spacing 2 inches apart.
Brush tops with melted butter.
Bake 14–18 minutes until golden brown and cooked through.
Whisk powdered sugar and milk to make glaze.
Drizzle glaze over warm pie bombs before serving.
Notes
Pinch seams tightly to prevent filling from leaking.
