Strawberry Cheesecake Flatbreads with White Chocolate

  • Prep 15 min
  • Total 35 min
  • Ingredients 6
  • Servings 10
Strawberry Cheesecake Flatbreads with White Chocolate


(6 oz) cans Pillsbury™ Grands!™ Jr. Golden Homestyle™ refrigerated buttermilk biscuits
container (8 oz) strawberry cream cheese spread
large fresh strawberries, sliced
cup chopped walnuts
white chocolate baking squares (1 oz each)
teaspoons coconut oil


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  • 1
    Heat oven to 375°F. Separate dough into 10 biscuits. Press or roll each into 4 1/2-inch round. Arrange flattened biscuits on ungreased cookie sheet.
  • 2
    Bake 8 to 10 minutes or until tops are dry to the touch and bottoms are golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes.
  • 3
    In small bowl, beat cream cheese spread with electric mixer on medium speed until fluffy. Divide cream cheese evenly among flatbreads; spread to cover. Top with sliced strawberries and walnuts.
  • 4
    In small microwavable bowl, microwave white chocolate on High 20 seconds. Stir; microwave 20 seconds longer. Repeat until white chocolate is completely melted. Stir in coconut oil. Drizzle over flatbreads.



Expert Tips

  • Substitute vegetable or canola oil for the coconut oil.
  • Substitute blueberries or other berries for the strawberries.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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