Rhubarb Cheesecake Bombs
Delight in these Rhubarb Cheesecake Bombs, featuring a creamy cheesecake filling with tangy rhubarb, all encased in a tender golden crust—perfect for spring gatherings.
Ingredients
Dough Ingredients
- 2 cups All-Purpose Flour Use a gluten-free blend if desired.
- 1 cup Granulated Sugar Can be replaced with coconut sugar.
- 1/2 cup Unsalted Butter Substitute with a dairy-free spread for lactose-free option.
- 2 large Eggs For a vegan option, use flax eggs or applesauce.
- 1 tbsp Baking Powder Ensure it's fresh for best results.
- 1 tbsp Vanilla Extract Use pure vanilla for optimal taste.
- 1 cup Whole Milk Substitute with any plant milk for dairy-free.
Cheesecake Filling
- 8 oz Full-fat Cream Cheese Opt for lactose-free or vegan cream cheese as alternatives.
- 1 cup Powdered Sugar Can be substituted with a sugar-free alternative.
- 2 tbsp Lemon Juice Substitute with lime juice for a different twist.
- 1 tbsp Lemon Zest Use orange zest for a different citrus profile.
Rhubarb Filling
- 2 cups Chopped Rhubarb Fresh or thawed frozen works best.
- 1/2 cup Water Can be replaced with apple juice for added sweetness.
- 1 cup Powdered Sugar For dusting.
Instructions
Preparation of Dough
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking powder. Mix them well until they are evenly blended.
- Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the eggs, vanilla extract, and milk to the bowl. Mix until the dough forms a soft ball. If it is too sticky, sprinkle some additional flour.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Preparation of Cheesecake Filling
- In another bowl, beat together the full-fat cream cheese and powdered sugar until smooth and glossy.
- Mix in the lemon juice and zest until well combined. Taste the filling, if you prefer extra tanginess, add a bit more lemon juice.
Preparation of Rhubarb Filling
- In a small saucepan, combine the chopped rhubarb, water, and a little sugar. Cook over medium heat for about 5-7 minutes, until the rhubarb is soft.
- Remove from heat and allow to cool slightly while you prepare the dough.
Assembly and Baking
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- After chilling, take the dough out and roll it out on a lightly floured surface until it is about 1/8 inch thick.
- Cut the dough into circles of about 4 inches in diameter.
- Place a circle of dough in your palm, add a spoonful of cheesecake filling, followed by a spoonful of the rhubarb mixture on top.
- Fold the edges of the dough over the filling and pinch them together to form a ball, ensuring the filling is sealed inside.
- Place the formed bombs on the prepared baking tray, leaving space between them.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and the filling is bubbling slightly.
- Allow the bombs to cool for 10 minutes on a wire rack, then dust with powdered sugar.
Notes
Serve warm, ideally with vanilla ice cream or coffee. For best flavor, experiment with different citrus zests and consider adding strawberries to the filling.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 105mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!