Description
Delightful Rhubarb Cheesecake Bombs featuring a creamy cheesecake filling wrapped in light pastry, bursting with spring flavors.
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
- Preheat your oven to 350°F (175°C) and grease a baking sheet or line it with parchment paper.
- Whisk together flour, granulated sugar, and baking powder in a large mixing bowl. In a separate bowl, cream together butter and sugar until light and fluffy, then add eggs and mix well.
- Add the flour mixture to the wet ingredients gradually, alternating with milk until smooth.
- Flour your countertop lightly and divide dough into four pieces, rolling each into a circle about 1/4 inch thick.
- Beat the cream cheese in a medium bowl until smooth, then gradually mix in powdered sugar, vanilla, lemon juice, and lemon zest until velvety.
- Fold in chopped rhubarb and water to distribute evenly.
- Scoop a generous tablespoon of filling into the center of each dough circle.
- Fold the edges to create a pocket and pinch seams to seal.
- Bake for 20-25 minutes or until golden brown and the aroma fills your kitchen.
- Dust with powdered sugar when warm and let cool before serving.
Notes
Serve with fresh cream or vanilla ice cream for a delightful contrast. Enjoy the nostalgia and delicious spring flavors!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 220
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: rhubarb, cheesecake, dessert, spring, baking, homemade