Pop open your biscuit cans and cut each biscuit half. Roll each half in between your hands until you have smooth round balls of dough. You will have 2 biscuits leftover.(You can bake them off for dinner later.) ;)
Place each biscuit ball on a nonstick surface like a silicone mat or parchment paper. (This will make it easier to slide off your flag onto your serving platter.) *You want 5 rows of 6 biscuit balls across totaling 30.
Brush each biscuit with your egg wash and bake on the top rack for about 8-10 minutes or until cooked through. Don't overbake.
Allow your biscuits too cool completely before filling. While waiting, add cream cheese, 5 tbsp. of milk, powdered sugar and vanilla into a mixing bowl and mix together until smooth and creamy. *Add the extra tbsp. of milk if it's too thick!Add cheesecake filling to a piping bag with a tip. I used a star tip but any tip will work.
Insert the piping tip in the top of each biscuit and fill generously. It's okay if the filling comes out a bit. Distribute the filling amongst all of the biscuits.
Once all biscuits are filled, we are going to pipe our "white stripes". Pipe a star onto the top of the second row of biscuits starting with the 5th biscuit then the fourth row, starting with the first biscuit. (See photo above!)
Next, add the "blue" by adding a dollop of blueberry filling on the top of the upper left 6 biscuits. You are going for a square. (See photo above!)
Finally, top the remaining biscuits with the cherry filling for the "red stripes". These are the top remaining row, third and bottom 6.
Sprinkle with powdered sugar or serve as is! Any extra cheesecake or pie filling can be served on the side!