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Strawberry Cheesecake Monkey Bread

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Cathy Trochelman


  • 2 cans Pillsbury Grands! biscuit dough
  • ¼ c. graham cracker crumbs
  • ¼ c. sugar
  • 1 c. white chocolate chips
  • 2 Tbsp. butter softened
  • 1 21 oz. can strawberry pie filling
  • 4 Tbsp. butter
  • ¾ c. powdered sugar
  • 3 oz. cream cheese
  • 1 ½ Tbsp. fat free half & half or milk
  • ½ tsp. lemon juice


  1. Unroll biscuits and cut into quarters or sixths.
  2. In small bowl, mix ¼ c. graham cracker crumbs, ¼ c. sugar, and 2 Tbsp. softened butter until crumbly. Pour into gallon-size Ziploc bag, add cut biscuits, and shake to coat.
  3. In a medium saucepan, mix 1 can strawberry pie filling and 4 Tbsp. butter. Bring to a low boil and stir for 1-2 min. Remove from heat.
  4. Pour strawberry sauce over biscuit mixture, add white chocolate chips, and stir gently to combine.
  5. Pour biscuits and sauce into a greased bundt pan. Place the bundt pan on a baking sheet and bake at 350 degrees for 45 min, or until golden brown.
  6. While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.
  7. Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
  8. Drizzle with icing; serve warm.