Rhubarb Cheesecake Bombs
These delightful Rhubarb Cheesecake Bombs combine the tartness of fresh rhubarb with a creamy cheesecake filling wrapped in a tender dough, perfect for celebrating the freshness of spring.
Ingrédients
Dough Ingredients
- 2 cups All-Purpose Flour (or gluten-free blend) Use gluten-free blend for gluten-free option.
- 1 cup Granulated Sugar (or coconut sugar) Coconut sugar can be used for lower glycemic index.
- 1/2 cup Unsalted Butter (or dairy-free spread) Substitute with dairy-free spread for vegan option.
- 2 large Eggs (or flax eggs/applesauce for vegan option) Flax eggs or unsweetened applesauce makes it vegan.
- 1 tbsp Baking Powder
- 1 tbsp Vanilla Extract
- 1 cup Whole Milk (or plant milk for dairy-free) Use any plant-based milk for dairy-free.
Cheesecake Filling Ingredients
- 8 oz Full-fat Cream Cheese (or lactose-free/vegan cream cheese) Use vegan cream cheese for dairy-free option.
- 1 cup Powdered Sugar (or sugar-free substitute)
- 2 tbsp Lemon Juice (or lime juice)
- 1 tbsp Lemon Zest (or orange zest)
Rhubarb Filling Ingredients
- 2 cups Chopped Rhubarb (fresh or thawed frozen)
- 1/2 cup Water (or apple juice)
Dusting Ingredients
- 1 cup Powdered Sugar (for dusting)
Instructions
Preparation
- Gather all the ingredients listed above and measure everything accurately.
Cook the Base
- Preheat your oven to 350°F (175°C). Cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition.
Mix Dry Ingredients
- In another bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add to the wet mixture, alternating with milk, until a soft dough forms.
Prepare the Rhubarb Filling
- Combine rhubarb, water, and lemon juice in a saucepan and cook over medium heat until tender, about 5-7 minutes. Set aside to cool.
Make the Cheesecake Mixture
- Blend cream cheese with powdered sugar, lemon zest, and lemon juice until smooth and creamy.
Assemble the Bombs
- Grease a muffin tin. Scoop some dough into each cup to form the base, press down evenly. Add rhubarb filling followed by the cheesecake mixture.
Add the Top Layer
- Top each muffin cup with more dough, ensuring it covers the filling completely. Smooth the top with a spatula.
Bake to Perfection
- Bake in the preheated oven for 20-25 minutes until golden brown.
Cool and Dust
- Let cool for about 10 minutes in the tin, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Serve and Enjoy
- Serve warm or at room temperature. Enjoy these delicious treats!
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.