Step-by-Step Instructions
Step 1: Preheat Oven
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it.
Tip: Use a rimmed sheet to catch any filling overflow.
Step 2: Make the Cheesecake Filling
In a bowl:
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Set aside.
Optional: Chill for 10 minutes to make scooping easier.
Step 3: Prepare the Biscuit Dough
Open the biscuit can and separate the 8 biscuits.
Flatten each biscuit into a 3–4 inch circle using your hands or a rolling pin.
Tip: Dust with flour to prevent sticking.
Step 4: Fill and Seal
Place a small spoonful of cheesecake filling in the center of each flattened biscuit.
Top with a spoonful of blueberry pie filling.
Fold the edges up and pinch to seal, forming a ball.
Place seam-side down on the prepared baking sheet.
Optional: Brush with egg wash or melted butter for a golden finish.
Step 5: Bake
Bake for 15–18 minutes, or until:
- Tops are golden brown
- Dough is cooked through
- Filling is bubbling slightly
Let cool for 5 minutes before serving.
Tip: Don’t overbake—watch for golden tops and firm bottoms.
Step 6: Serve
Serve warm or at room temperature.
Garnish with:
- Powdered sugar
- Whipped cream
- Lemon zest
- Fresh blueberries
Presentation Tip: Serve on a cake stand or platter with berry garnish for a bakery-style look.
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