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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.

Ingredients

Scale

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

Find it online: https://topreci.com/rhubarb-cheesecake-bombs-recipe/