Description
Indulge in these delightful Blueberry Cheesecake Puff Bombs, where creamy cheesecake meets crispy pastry, creating a blissful dessert experience.
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 400°F (200°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 floured surface and cut into squares.
- Place a spoonful of the blueberry cheesecake filling in the center of each pastry square.
- Fold the pastry over to create a pocket and seal the edges by pressing with a fork.
- Brush the tops with the egg wash for a beautiful golden finish.
- Bake in the preheated oven for about 25-30 minutes or until golden brown.
- Allow to cool slightly before serving. Enjoy your Blueberry Cheesecake Puff Bombs!
Notes
For an extra touch, dust with powdered sugar 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 Pastry, Dessert, American