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Rhubarb Cheesecake Bombs

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Delightful bite-sized cheesecake bombs filled with creamy rhubarb goodness, perfect for spring gatherings.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Unsalted Butter
  • 2 large Eggs
  • 1 tbsp Baking Powder
  • 1 tbsp Vanilla Extract
  • 1 cup Whole Milk
  • 8 oz Full-fat Cream Cheese
  • 1 cup Powdered Sugar
  • 2 tbsp Lemon Juice
  • 2 cups Chopped Rhubarb
  • 1/2 cup Water
  • 1 tbsp Lemon Zest
  • 1 cup Powdered Sugar (for dusting)

Instructions

  1. Chop the rhubarb into bite-sized pieces.
  2. Cook the rhubarb with water and granulated sugar over medium-high heat for 8-10 minutes until softened.
  3. Cool the rhubarb compote.
  4. Mix the cream cheese until smooth.
  5. Add powdered sugar and lemon juice, mixing until combined.
  6. Incorporate the cooled rhubarb compote into the cream cheese mixture.
  7. Chill the filling in the refrigerator.
  8. Combine flour, sugar, baking powder, and salt in a bowl.
  9. Add butter and mix until crumbly, then incorporate eggs and vanilla.
  10. Chill the dough for 20-30 minutes.
  11. Preheat the oven to 350°F (175°C).
  12. Roll out the chilled dough and fill each circle with cheesecake filling.
  13. Seal the bombs and place on a baking sheet.
  14. Bake for 20-25 minutes until golden.
  15. Cool before dusting with powdered sugar.

Notes

For variations, try different fruits or add nuts to the dough for extra texture.

Nutrition

Keywords: rhubarb, cheesecake, spring desserts, sweet treats, bite-sized desserts

Find it online: https://basilboard.com/rhubarb-cheesecake-bombs-sweet-spring-delight/