Description
Delightful Rhubarb Cheesecake Bombs embody the essence of spring with their creamy filling and sweet rhubarb, perfect for 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
- Combine the all-purpose flour, granulated sugar, and baking powder in a large mixing bowl until evenly blended.
- Cut in the unsalted butter until the mixture resembles coarse crumbs.
- Add the eggs, vanilla extract, and milk; mix until a soft dough forms. If too sticky, add more flour as needed.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Prepare the cheesecake filling by beating the cream cheese and powdered sugar until smooth; mix in lemon juice and zest.
- Cook the chopped rhubarb with water and sugar in a saucepan over medium heat for 5-7 minutes until soft, then allow to cool.
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
- Roll out the chilled dough to 1/8 inch thick; cut into 4-inch circles.
- Place a dough circle in your palm, add a dollop of cheesecake filling, then spoon in the rhubarb mixture. Fold and pinch the edges to seal.
- Bake for 20-25 minutes until golden brown.
- Cool on a wire rack and dust with powdered sugar before serving.
Notes
Feel free to substitute rhubarb with other fruits like strawberries or cherries; adjust sugar accordingly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg