Description
These Blueberry Cheesecake Puff Bombs are the perfect combination of creamy cheesecake filling and crispy, flaky pastry, making for an irresistible dessert treat.
Ingredients
Scale
- 1 package (17.3 oz) puff pastry
- thawed
- 8 oz cream cheese
- softened
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 1 egg
- beaten with 1 tbsp water (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy.
- Gently fold in the fresh blueberries into the cream cheese mixture.
- Roll out the thawed puff pastry on a lightly floured surface. Cut the pastry into squares or circles, depending on your preference.
- Place a spoonful of the blueberry cheesecake mixture in the center of each pastry piece.
- Fold the pastry over the filling and seal the edges by pressing with a fork.
- Brush the tops of the puff bombs with the egg wash.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and puffed.
- Let them cool slightly before serving. Enjoy your Blueberry Cheesecake Puff Bombs!
Notes
For extra sweetness, you can sprinkle powdered sugar on top before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff bomb
- Calories: 175 kcal
- Sugar: 8 g
- Sodium: 115 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Blueberry Cheesecake Puff Bombs, dessert, puff pastry, blueberries, cheesecake, baking