Italian Cream Biscuit Cups

May 10, 2023May 10, 20230 1

Delectable Italian Cream Biscuit Cups recipe

by The Chefin Pastry

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

Ingredients

	1/2 cup ground walnuts or 1/2 cup almonds
	1/4 cup sugar
	1/2 teaspoon cinnamon
	1 can ready-to-bake refrigerated buttermilk flaky biscuits ( 10 count size )
	1/4 cup margarine or 1/4 cup butter , melted
	2/3 cup cream cheese
	2 tablespoons sugar
	1/2 teaspoon lemon juice

Nutrision Information

Servings Per Recipe

Calories

285

Sugar

11g

Fat

20g

Italian Cream Biscuit Cups are a delicious variation on the classic cream cheese pie. The crunchy nut cups add a delightful texture to the rich and creamy filling. These dessert cups are ideal for parties, potlucks, and any other occasion where you want to impress your guests with a homemade pastry. With a delicate balance of sweetness, creaminess, and crunch, these biscuit cups are sure to become a crowd-pleaser for any dessert table.

Instructions

1.	Preheat your oven to 350°F
2.	Mix the nuts, 1/4 cup sugar, and cinnamon in a medium bowl
3.	Flatten each biscuit into a 5-inch round and press into the nut mixture to coat
4.	Press each round into a muffin cup, forming a cup shape
5.	Brush with melted margarine
6.	Bake for 15 to 20 minutes or until golden brown
7.	Allow to cool
8.	In a small bowl, mix the cream cheese, 2 tablespoons sugar, and lemon juice until smooth
9.	Spoon about 1 tablespoon of cream cheese mixture into each cup
10.	Refrigerate until set

PROS

Crunchy and sweet nut cups filled with a luscious cream cheese mixture, these Italian Cream Biscuit Cups are easy to make and perfect for a dessert or snack.

CONS

These biscuit cups should be enjoyed in moderation as they are high in sugar and fat.

HEALTH & BENEFITS

Although not particularly healthy, these biscuit cups can be enjoyed as a treat in moderation.
Nuts are a good source of healthy fats, fiber, and protein.
Cream cheese contains some calcium and protein, but it is also high in saturated fat.