I was craving a peachy kind of dish and while several different ideas ran through my head, I couldn’t get this one out of my thoughts. This blueberry peach cream cheese bake in simplest terms is deeeeee-licious 🙂 Call it a dessert or breakfast dish, works either way, or hey call it dinner if that’s your jam 🙂 It’s so simple to make, I think the hardest part is waiting for it to set in the fridge.. Serves 6 at 6 smart points each on WW freestyle.

Blueberry peach cream cheese bake

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Prep Time 1 hr 15 mins
Cook Time 35 mins
Total Time 1 hr 50 mins
Course Baking
Servings 6


  • 2.5 cups frozen peaches
  • 1.5 cups frozen blueberries
  • 1-7.5 oz pack of biscuits *see pic be sure you are using the right size, it is 17SP for the whole pack
  • 1/2 Tbsp sugar mixed with 1 tsp cinnamon to coat biscuit pieces
  • 1/2 Tbsp flour
  • 1 Tbsp sugar
  • 1 egg
  • 6 oz light cream cheese softened
  • 1 Tbsp milk
  • 1/2 tsp vanilla


  • Preheat oven to 350F, spray a 9x13 casserole dish with some non stick spray.
  • Layer the frozen fruit in the bottom of the dish.
  • Cut the 10 small biscuits into 6 pieces each, then place the cut pieces in a bag and sprinkle the sugar/cinnamon mixture in, shake well and coat the biscuit pieces.
  • Evenly divide the dough pieces on top of the fruit.
  • In a bowl using an electric mixer beat together the cream cheese, egg, vanilla, milk, flour and 1Tbsp sugar. Mix to well blended then pour cream cheese mixture over top of the fruit/biscuits.
  • Bake in the oven for approx 35 minutes or until the cheese seems settled. The dish will need to chill in the fridge since it is similar to cheesecake for at least one hour although longer would be better, it will make it easier to cut *I added the chill time to the prep time
  • Cut into 6 equal servings


Freestyle SP- Blue, green & purple- 6 using the WW recipe builder
Points Plus- 5 using PP calculator
Nutritional info per serving.. Calories 234...Fat 6.2g...Sat fat 3.4g...Carbs 38.1g...Fiber 1.9g...Sugar 12.4g...Protein 5.6g *Please note these numbers incl all ingredients (incl the fruit) SP & PP were figured out before adding the fruit to the ingredient list, if you use these numbers in your calculator you will get a higher point value
Tried this recipe?Let us know how it was!




  1. Hi Kate,
    First off let me tell you that I enjoy your recipes so much, you’re my home page ❣ Anyway, I have a question on the recipe. Could you think of any substitute fruit that would work instead of peaches. Yes, I’m probably the only person in the world that hates peaches…even the smell! Thanks, You’re awesome and I appreciate your devotion to your journey.

    • Drizzle Reply

      Hi Cheryl, thank you so much 🙂 I appreciate your kind words so much! Honestly you could probably use any fruit and it would be equally as delicious, apples might need to be cooked a bit first. Mango might be nice..or a berry mix 🙂

  2. Faye Banroft Reply

    I don’t know how this could be considered a diet food….38 carbs! Over 2oo calories a serving? No thanks!
    If you take the biscuits out of the recipe, maybe

    • Drizzle Reply

      Oh dear.. your approach to “diet food” is where the problem is… there should be no such thing given that label, WW is all about eating what you want & love, and with this having zero point fruit as a main part of the dish it gives it a lower smart point value and can easily be worked into your day 🙂

  3. So, you are serving this cold? Have you tried it warm? Just curious about both options.

    • Drizzle Reply

      I tried it both warm and cold and it was equally delicious however in order for it to set properly it needs to be chilled

  4. What kind of biscuits are these and where did you find them? Are they premade or is it dough that you cook?

    • Drizzle Reply

      You can buy the 7.5oz packs in the U.S, Walmart carry them (Great Value) buttermilk biscuits (dough in a tube) If I can’t get to the U.S I buy the pillsbury (smallest one I can find) and weigh out 7.5 oz of biscuits

  5. Margaret Barnes Reply

    Im planning to make the recipe this evening. I don’t see the pictures for the biscuits you used.

    • Drizzle Reply

      You can look at another bubble up recipe to see the picture, it depends if I make it out to the U.S or not to get the Walmart Great Value ones, otherwise I buy Pillsbury and weigh out 7.5 oz

  6. I cannot find the picture of the can of biscuits that you’re using

  7. I had an issue getting my biscuits to cook all the way through. After nearly an hour in the oven, they were still quite dough-y. Any suggestions? I ended up picking most of the biscuits off and I’m hoping it’ll still be delicious!

    • Drizzle Reply

      h no, sorry to hear that, mine baked ok, maybe just oven & temps varying?

  8. Sarah Lennox Reply

    Is this okay to make a day ahead of time and leave in the fridge? Thanks!

    • Drizzle Reply

      Hi Sarah, yes I think it will be ok, I haven’t personally tried it but I think it should be fine

  9. Nancy Kyle Reply

    Blueberry Cream Cheese Bake… where is the pic of the biscuits you used?


    • Drizzle Reply

      Sorry Nancy I just realized I did not incl it, it is there now 🙂

  10. Hi, live your recipes, I was just curious, I notice you use real sugar in alot of your re recipes, is this a personal preference, or will it change the recipe if I use a sugar substitute such as stevia or monk fruit? I’m just wondering if it would save points as well. Tia

    • Drizzle Reply

      Hi Christina, yes personal choice, I am not a fan of sugar substitutes and most don’t sit with me well.. so I choose to use sugar just a really small amount, you can substitute it I just don’t know what the exact point count would be so maybe best to build the recipe in the WW app

  11. Hi Kate, I love your bubble up recipes. On this one, could fresh fruit be used? I have a peach tree and blueberry bushes that just don’t stop delivering!! Thanks!

    • Drizzle Reply

      HI Martha, so glad you enjoy the bubble ups, yes fresh fruit can be used 🙂

  12. Hey, I made this recipe and followed directions exactly. My cream cheese mixture didn’t seem to come out very liquidy at all. It was more thick but in your pictures it looks like a lot of liquid.

    I’m wondering did I blend long enough?? Hmm


    • Drizzle Reply

      Hi Cyndi, yes I am guessing you needed to blend longer, it should not be thick.. it should be easy enough to pour over the biscuits/fruit

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