If there’s one dessert that feels like a warm hug straight from the oven, it’s the Blueberry Pie Bomb. Sweet, creamy, and wrapped in golden dough, each bite bursts open with luscious blueberry filling and smooth cheesecake cream. They’re the kind of treat that looks fancy enough for a bakery window but takes less than half an hour to make at home. Whether you serve them for breakfast, dessert, or a mid-afternoon sweet break, these little pastry bombs never disappoint.
Originally shared by creative home bakers like deesviral, this recipe became a hit for a simple reason — it combines two of life’s greatest joys: cheesecake and blueberry pie. The result is a bite-sized piece of heaven that’s soft on the outside, creamy on the inside, and coated with just the right touch of sweetness. You can bake them, air fry them, or even fry them in a skillet — they’ll turn out irresistibly golden every single time.
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (8-count)
- 1 cup blueberry pie filling
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: melted butter and cinnamon sugar for topping
Making the Filling
Start by preparing the creamy cheesecake center. In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until the texture becomes smooth and fluffy, with no lumps remaining. This creamy layer gives every bite that melt-in-your-mouth richness, balancing perfectly with the tart sweetness of the blueberries.
If you prefer a little extra flavor, you can add a few drops of lemon juice or zest to the filling. The lemon brightens the flavor and makes the blueberries pop even more.
Assembling the Bombs
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Open the can of biscuit dough and separate the rounds. Flatten each biscuit gently with your fingers or a rolling pin — you want them wide enough to hold a spoonful of filling.
Place about a teaspoon of the cream cheese mixture in the center of each dough circle, followed by a spoonful of blueberry pie filling. Be careful not to overfill, or the bombs might burst open while baking. Gently pull the edges of the dough together and pinch to seal, forming a ball shape. Place each one seam-side down on the baking sheet.
For a bakery-style touch, brush each pie bomb lightly with melted butter. If you want an extra layer of flavor, sprinkle a bit of cinnamon sugar on top — it gives a subtle caramelized crunch once baked.
Baking or Air Frying
Bake in the preheated oven for about 13 to 16 minutes, or until the tops turn a beautiful golden brown. If you prefer to air fry, cook at 350°F (175°C) for 8 to 10 minutes, shaking the basket halfway through to ensure even browning.
Once baked, remove them from the oven and let them cool slightly. The filling will be molten hot at first — give them a few minutes to set before you take that first bite. As they cool, the cheesecake firms up just enough to create a perfect creamy core.
Serving Suggestions
These Blueberry Pie Bombs are delicious as they are, but if you want to take them over the top, drizzle them with a bit of icing sugar glaze. Simply whisk together powdered sugar with a splash of milk until smooth, then drizzle it over the warm pastries. You can also dust them with extra powdered sugar for a softer, old-fashioned finish.
Serve them warm with a cup of coffee or a scoop of vanilla ice cream for dessert. They also make wonderful breakfast treats — soft, fruity, and full of flavor, they’re a perfect way to start your day.
Tips for Success
- Use cold biscuit dough for easier shaping and sealing.
- Make sure your cream cheese is softened — it mixes smoother and blends better with sugar.
- Don’t overfill the bombs; a small spoonful of each filling is enough.
- If you like extra sweetness, brush the tops with a little butter and roll them in cinnamon sugar right after baking.
- These are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to three days.
A Bite of Comfort
There’s something wonderfully nostalgic about the taste of blueberries and cream cheese wrapped in soft pastry. It feels like something you’d buy from a small-town bakery on a lazy weekend morning. The flaky biscuit dough gives it that perfect bite — crisp on the outside, fluffy inside — while the filling oozes with that classic blueberry cheesecake flavor.
Each bite has a perfect balance of tang, sweetness, and creaminess. And because they’re so quick to make, you can whip up a batch anytime — no need for a mixer, fancy equipment, or long preparation. Just a few simple ingredients, a little patience, and you’ve got something that tastes like it came from a café.
Why You’ll Love Them
Blueberry Pie Bombs are the kind of recipe that turns ordinary moments into something special. They’re great for sharing at brunch, bringing to a family gathering, or keeping all to yourself for a late-night snack. They taste best warm, when the blueberry filling is still gooey and the cream cheese melts on your tongue.
So the next time you crave something sweet, skip the complicated desserts. Pop open a can of biscuit dough, grab a spoonful of blueberry pie filling, and let your kitchen fill with the smell of something wonderful. In less than 20 minutes, you’ll have golden, gooey Blueberry Pie Bombs that feel like pure joy in pastry form.