Lemon Cheesecake Biscuit Bombs
Prep time
Cook time
Total time
These Lemon Cheesecake Biscuit Bombs are the perfect super easy, super delicious dessert for my fellow lemon lovers! They start with prepared biscuit dough and come together quickly with no fuss!
Serves: 8
  • 1 can (8-count/16.3 ounces) Pillsbury Grands! Biscuits or similar product
  • 1 (8-ounce) packages cream cheese, softened
  • 1/3 cup sugar
  • 12 shortbread cookies, crushed
  • 1 egg
  • 1 1/2 teaspoon lemon extract, divided
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • zest of 1 lemon for topping (optional)
  1. Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick cooking spray.
  2. In a large bowl, mix cream cheese, sugar, crushed shortbread cookies, egg, and 1 teaspoon lemon extract together until combined. Place this in the fridge for about 20 minutes (I use this time to unroll and flatten biscuits).
  3. Unroll and flatten each biscuit. Place about 1 tablespoon of cream cheese mixture in the center, and pinch together the edges of the biscuit to conceal (sometimes this is hard to completely seal and a little messy. Don’t worry. Try your best and then plop them opening side down and they’ll bake up lovely!). Place in prepared pan with the seam down.
  4. Bake 20-25 minutes, or until deeply golden brown (let them get pretty dark on top to ensure they’re cooked all the way through). Cool at least 10 minutes before icing and/or serving.
  5. To make icing: whisk powdered sugar, 1/2 teaspoon lemon extract, and lemon juice together to a pourable consistency. Pour over buns and top with lemon zest. Serve warm.
  6. Store loosely covered in fridge for up to 2 days.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2018/06/12/lemon-cheesecake-biscuit-bombs/