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Strawberry Cheesecake Biscuit Bombs

Delicious, warm biscuit bombs stuffed with a creamy cheesecake filling and a burst of sweet strawberry jam, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 bombs
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 1 can refrigerated biscuits Forms the base of the recipe.
Cheesecake Filling
  • 8 oz cream cheese Use full-fat block cream cheese for the best texture.
  • 1/4 cup powdered sugar Sweetens the filling without graininess.
  • 1/2 cup strawberry jam Can substitute with other jams or Nutella.
Topping
  • 2 tbsp melted butter Helps graham cracker crumbs adhere.
  • 1/4 cup graham cracker crumbs Creates a crunchy, caramelized crust.

Method
 

Preparation
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. Flatten each raw biscuit round to approximately 4-5 inches in diameter.
  3. In a mixing bowl, beat softened cream cheese and powdered sugar until smooth and fluffy.
  4. Place a spoonful of the cream cheese mixture and a dollop of strawberry jam in the center of each biscuit round.
  5. Gather the edges of the dough around the filling, pinching to seal, and roll into a ball.
Baking
  1. Brush each bomb with melted butter and roll in graham cracker crumbs.
  2. Bake for 12-15 minutes until golden brown.
  3. Let them rest for at least five minutes before serving.

Notes

These are best enjoyed the same day they are made. For dipping, serve with sweetened sour cream or vanilla ice cream. Variations include using different fruit preserves or adding vanilla extract to the filling.