Blueberry Pie Bombs Recipe
Blueberry Pie Bombs are soft, golden, bite-sized pastries filled with creamy cheesecake and sweet, juicy blueberry pie filling. These easy treats are made with refrigerated biscuit dough, which makes them quick to prepare and perfect for busy mornings or last-minute desserts. With a crispy outside and a rich, gooey center, Blueberry Pie Bombs are guaranteed to impress.
They’re ideal for breakfast, brunch, dessert, or a sweet snack, and they taste just like mini blueberry cheesecakes wrapped in warm pastry.
Ingredients for Blueberry Pie Bombs
- 1 can (16.3 oz) refrigerated biscuit dough (8-count)
- 1 cup blueberry pie filling
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
Optional Add-Ons
- 2 tablespoons melted butter (for brushing)
- Granulated sugar or cinnamon sugar (for coating)
- Powdered sugar glaze (for drizzling)
How to Make Blueberry Pie Bombs
Step 1: Prepare the Dough
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Separate the biscuit dough and gently flatten each biscuit into a 4–5 inch circle using your hands or a rolling pin.
Step 2: Make the Cheesecake Filling
In a small bowl, mix the softened cream cheese with powdered sugar until smooth and creamy. This sweetened cream cheese creates a rich cheesecake-style center.
Step 3: Fill the Pie Bombs
Spoon about 1 teaspoon of the cream cheese mixture into the center of each flattened biscuit.
Add 1–2 teaspoons of blueberry pie filling on top of the cream cheese.
Be careful not to overfill to ensure the dough seals properly.
Step 4: Seal and Shape
Gently pull the edges of the dough up and over the filling.
Pinch tightly to seal, then roll into a smooth ball with the seam side down.
Step 5: Bake
Place the sealed dough balls onto the prepared baking sheet.
Bake for 12–15 minutes, or until the pastries are puffed and golden brown.
Step 6: Optional Finishing Touch
Brush the warm pie bombs with melted butter and roll them in sugar or cinnamon sugar for extra flavor.
You can also drizzle with a simple powdered sugar glaze once cooled slightly.
Tips for Perfect Blueberry Pie Bombs
- Don’t overfill the dough or it may burst while baking.
- Seal the edges tightly to keep the filling inside.
- Let the cream cheese soften fully for easy mixing.
- Serve warm for the best texture and flavor.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 300°F for a few minutes or microwave briefly.
Recipe Variations
- Air Fryer Version: Cook at 350°F for 8–10 minutes, flipping halfway.
- Other Fillings: Try strawberry, cherry, or apple pie filling.
- Extra Cheesecake Flavor: Add a splash of vanilla to the cream cheese mixture.
Why You’ll Love This Recipe
- Quick and easy with store-bought dough
- Soft, fluffy texture with a creamy center
- Perfect for parties, holidays, and brunch
- Kid-friendly and crowd-pleasing