Can I Add Other Ingredients?

Go for it! These bombs are super adaptable. Toss in diced onions, sautéed mushrooms, or crispy bacon for extra flavor. Just make sure you drain off any moisture from veggies or meats to keep the biscuits crisp, not soggy.

What Kind of Biscuits Work Best?

For the perfect cheeseburger bomb, reach for large, flaky buttermilk biscuits from the refrigerated section. They’re simple to shape, easy to stuff, and bake up beautifully golden. Skip the smaller, layered styles—they tend to split or break once filled.

Absolutely! Once baked and completely cooled, arrange the bombs on a tray, freeze until solid, and then transfer to a freezer-safe bag. When hunger calls, pop them in the oven at 350°F for 10–15 minutes until piping hot. They’ll taste nearly as fresh as the day you made them.

How Do I Prevent the Cheese From Leaking?

It all comes down to the seal. After you fill each biscuit round, pinch the edges firmly together. Go around each bomb and double-check for tiny gaps or thin spots. If you spot any, patch them with a pinch of extra dough before baking to keep the cheese where it belongs—inside!

Can I Make These Ahead?

You sure can! The secret is to prepare your beef and cheese filling in advance and store it in the fridge. When you’re ready to serve, just flatten your biscuit dough, stuff each one, and bake fresh. That way, you keep the biscuits light and fluffy—never soggy.

How To The Delicious Garlic Parmesan Cheeseburger Bombs at Home

Name: How to make Garlic Parmesan Cheeseburger Bombs at home
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 (21-ounce) can lemon pie filling; 1 (15.25-ounce) box yellow cake mix; 8 ounces cream cheese, cubed and softened; 1/2 cup (1 stick) unsalted butter, melted

Description

This 4-Ingredient Lemon Cream Cheese Dump Cake is an easy, no-fuss dessert that brings together the bright flavor of lemon with creamy cheesecake pockets and a soft cake topping. Perfect for any occasion when you want a tangy treat with minimal effort.

Ingredients

Scale

1 (21-ounce) can lemon pie filling
1 (15.25-ounce) box yellow cake mix
8 ounces cream cheese, cubed and softened
1/2 cup (1 stick) unsalted butter, melted

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Instructions

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick spray.
Spread the lemon pie filling evenly in the bottom of the prepared dish.
Sprinkle half of the dry cake mix over the lemon pie filling.
Evenly distribute the cubed cream cheese over the cake mix layer.
Sprinkle the remaining cake mix over the cream cheese.
Drizzle the melted butter evenly across the top layer.
Bake for 40–45 minutes, or until the top is lightly golden and the filling is bubbling at the edges.
Let cool slightly before serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.

Notes

For best results, use full-fat cream cheese and soften it before cubing.
You can double the recipe and use a 9×13-inch baking dish for a larger crowd.
Store leftovers covered in the refrigerator for up to 3 days.
Try other pie filling flavors like cherry or blueberry for a twist!

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 340
Sugar: 28g
Sodium: 420mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 43mg