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Delish Peach Pie Bombs

Delish Peach Pie Bombs

Flaky biscuit dough stuffed with creamy cheesecake and juicy peach pie filling, rolled in cinnamon sugar, baked until golden, and finished with a sweet drizzle. An easy, crowd-pleasing dessert that tastes like mini peach pies!
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Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 can refrigerated buttermilk biscuits 8-count
  • 1 can peach pie filling about 21 oz, peaches roughly chopped
  • 4 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
  • 4 tbsp salted butter, melted
  • 1 tbsp all-purpose flour for dusting
  • 1 tbsp coarse sugar optional, for topping
  • 0.5 cup powdered sugar for glaze
  • 1.5 tbsp milk as needed for drizzling

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly grease a 12-cup muffin tin or line with paper liners.
  • In a small bowl, mix granulated sugar and ground cinnamon; set aside.
  • Chop the peaches from the pie filling into bite-size pieces and let excess syrup drip off so the filling isn’t too wet.
  • In a separate bowl, stir softened cream cheese with vanilla until smooth and spreadable.
  • Open the biscuit can. On a lightly floured surface, flatten each biscuit into a round about 4 inches wide.
  • Spoon about 1 tablespoon cream cheese into the center of each dough round, then top with a heaping tablespoon of chopped peaches.
  • Bring the edges of the dough up and over the filling and pinch well to seal, forming a ball. Place seam-side down.
  • Brush each ball with melted butter, then roll in the cinnamon sugar to coat. Set each into a muffin cup; sprinkle with coarse sugar if using.
  • Bake 14 to 16 minutes, until deeply golden and the centers are cooked through. Let cool 5 minutes in the pan, then transfer to a rack.
  • Whisk powdered sugar with milk until smooth and drizzle over warm pie bombs. Serve slightly warm.

Notes

For an air fryer version, cook at 350°F for about 9 to 11 minutes, checking for doneness. Crescent dough can be used instead of biscuits; seal seams well to prevent leaks.