Rhubarb Cheesecake Bombs Recipe

Introduction

Rhubarb Cheesecake Bombs are delightful little treats combining tart rhubarb with creamy cheesecake filling inside a tender cake shell. Perfect for spring or anytime you want a fresh and flavorful dessert that’s both charming and delicious.

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)
• 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)
• 2 cups Chopped Rhubarb (Fresh or thawed frozen works best)
• 1/2 cup Water (Can be replaced with apple juice for added sweetness)
• 1 tbsp Lemon Zest (Use orange zest for a different citrus profile)
• 1 cup Powdered Sugar (For dusting)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and prepare a baking tray or muffin tin lined with parchment paper.
2. Step 2: In a mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-5 minutes.
3. Step 3: In a separate bowl, whisk together the flour and baking powder, then gradually add to the butter mixture alternating with milk, mixing until smooth.
4. Step 4: Scoop the batter into even mounds on the prepared tray, spacing them well apart.
5. Step 5: Bake for 10–12 minutes until just set and golden. Remove from oven and cool completely on a wire rack.
6. Step 6: While the cakes cool, place chopped rhubarb, sugar, and water in a saucepan and simmer for about 10 minutes until softened.
7. Step 7: In a clean bowl, whip the cream cheese with powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
8. Step 8: Slice the tops off the cooled cakes carefully, then fill each base with a generous spoonful of the cheesecake mixture.
9. Step 9: Return the filled cakes to the oven at 325°F (160°C) for 5–7 minutes just to warm through.
10. Step 10: Let cool slightly on a wire rack before dusting the tops with powdered sugar and serving.

Tips & Variations

• For a dairy-free version, use plant-based butter, milk, and vegan cream cheese.
• Swap lemon zest with orange zest for a sweeter citrus flavor.
• Try using apple juice instead of water when cooking rhubarb for extra natural sweetness.
• Make vegan flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water, let sit 5 minutes.
• Chill the cheesecake mixture before filling for easier handling and a firmer texture.

Storage

Store the Rhubarb Cheesecake Bombs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave for a few seconds before serving to maintain their soft texture. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use a gluten-free all-purpose flour blend in place of regular flour to keep the texture similar.

Is it possible to prepare these ahead of time?

Absolutely. You can bake the cakes and make the cheesecake filling a day ahead. Assemble and warm them just before serving for the best taste and freshness.

Rhubarb Cheesecake Bombs Recipe

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★★★★★

4.9 from 118 reviews

Rhubarb Cheesecake Bombs are delightful bite-sized pastries featuring a tender cake base filled with a creamy lemony cheesecake mixture and a sweet-tart rhubarb compote. These baked treats combine a buttery, fluffy texture with luscious cream cheese filling and a fresh fruity topping, perfect for a sophisticated dessert or an afternoon treat.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cheesecake bombs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Cake Base

• 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.)

For the 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.)
• 1 tbsp Vanilla Extract
• 2 tbsp Lemon Juice (Substitute with lime juice for a different twist.)

For the Rhubarb Compote

• 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 Granulated Sugar (Used in compote cooking)
• 1 tbsp Lemon Zest (Use orange zest for a different citrus profile.)

For Finishing

• 1 cup Powdered Sugar (For dusting.)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking tray or muffin tin with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step creates a tender, airy cake base.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder, ensuring they are well mixed for even rising.
4. Mix Batter: Add the dry ingredients alternately with milk and eggs to the creamed butter and sugar, then stir in vanilla extract until you have a consistent batter.
5. Scoop Batter: Scoop the batter into even mounds on the prepared baking tray or muffin tin, spacing each mound well apart to allow room for rising during baking.
6. Bake the Cakes: Bake for 10 to 12 minutes, or until the cakes are just set and golden on top. Once done, transfer them carefully to a wire rack to cool completely.
7. Prepare Cheesecake Filling: In a clean bowl, whip together the full-fat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy, ensuring no lumps remain.
8. Make Rhubarb Compote: Place the chopped rhubarb, sugar, and water in a saucepan over medium heat and simmer gently for about 10 minutes until the rhubarb softens and the mixture thickens slightly. Stir in lemon zest and let cool.
9. Fill the Cakes: Once the cakes are fully cooled, slice off the tops to create a lid. Carefully hollow out the centers slightly and fill each with the smooth cheesecake mixture.
10. Warm Filled Bombs: Return the filled cakes to the oven at 325°F (160°C) for 5 to 7 minutes just to warm through, allowing the filling to meld inside.
11. Final Touch and Serve: Let the cheesecake bombs cool slightly on a rack. Just before serving, dust them generously with powdered sugar to add a delicate sweetness and an attractive finish.

Notes

• For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
• Substitute coconut sugar or a sugar-free sweetener to make the recipe lower in refined sugars.
• Use dairy-free butter and cream cheese alternatives to make this recipe suitable for lactose-intolerant or vegan diets.
• Ensure rhubarb is simmered until softened but not overcooked for the best texture and flavor.
• Cooling the cake completely before filling prevents melting the cheesecake mixture.
• The lemon zest in the compote adds a bright citrus note; feel free to use orange zest for variation.
• Be careful not to overbake after filling to keep the cheesecake center creamy.

Keywords: Rhubarb, Cheesecake Bombs, Dessert, Baked Treats, Rhubarb Compote, Cream Cheese Filling, Lemon Zest