Rhubarb Cheesecake Bombs Recipe

Introduction

Rhubarb Cheesecake Bombs are delightful little treats that combine tangy rhubarb with creamy cheesecake, all encased in a tender, lightly sweetened cake. Perfect for spring and summer gatherings, these bite-sized desserts offer a burst of fresh flavor with every mouthful.

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). Line a baking tray or muffin tin with parchment paper to prevent sticking.
2. Step 2: In a mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes.
3. Step 3: In a separate bowl, combine the flour and baking powder thoroughly.
4. Step 4: Add the dry ingredients to the creamed mixture alternately with milk and eggs, stirring gently to create a smooth batter.
5. Step 5: Scoop the batter into even mounds on the prepared tray, spacing them well to allow for expansion during baking.
6. Step 6: Bake for 10 to 12 minutes, or until the cakes are just set and golden. Remove from oven and let cool completely on a wire rack.
7. Step 7: While the cakes cool, whip together the cream cheese, powdered sugar, vanilla extract, and lemon juice in a clean bowl until smooth and creamy.
8. Step 8: In a saucepan, combine chopped rhubarb, sugar, and water. Simmer gently for about 10 minutes until the rhubarb is tender and syrupy. Stir in lemon zest and remove from heat.
9. Step 9: Once the cakes are cooled, slice the tops off carefully to create a small hollow. Fill each hollow with a spoonful of the cheesecake mixture.
10. Step 10: Replace the cake tops and return the filled cakes to the oven at 325°F (160°C) for 5 to 7 minutes, just to warm through.
11. Step 11: Allow the cheesecake bombs to cool slightly on the wire rack before dusting them generously with powdered sugar. Serve and enjoy!

Tips & Variations

• For a dairy-free version, substitute regular butter and cream cheese with plant-based alternatives and use a non-dairy milk.
• Try adding a pinch of cinnamon or cardamom to the rhubarb filling for a warm spice note.
• Freeze unfilled cakes for up to 2 weeks; thaw before filling and serving.
• Swap lemon zest with orange zest for a sweeter citrus flavor.

Storage

Store the completed Rhubarb Cheesecake Bombs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven for a few minutes if desired, but they are delicious served slightly chilled as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well. Thaw it completely and drain any excess liquid before using to avoid making the filling too watery.

How can I make this recipe vegan?

Use flax eggs or applesauce instead of eggs, substitute dairy butter and cream cheese with vegan alternatives, and use plant-based milk. Make sure your sugar is vegan-friendly as well.

Rhubarb Cheesecake Bombs Recipe

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★★★★★

4.9 from 140 reviews

Rhubarb Cheesecake Bombs are delightful bite-sized treats featuring a soft, golden cake exterior filled with a creamy, tangy cheesecake mixture and a sweetened rhubarb compote. These individual desserts offer a perfect balance of tart and sweet flavors, ideal for gatherings or a special dessert.

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

Ingredients

Scale 1x2x3x

Cake Batter

• 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)

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)
• 2 tbsp Lemon Juice (Substitute with lime juice for a different twist)

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 tbsp Lemon Zest (Use orange zest for a different citrus profile)
• 1 cup Powdered Sugar (For dusting)

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a baking tray or muffin tin with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream Butter and Sugar: In a mixing bowl, beat the unsalted butter with granulated sugar until the mixture is light and fluffy, approximately 3 to 5 minutes. This step incorporates air for a tender cake texture.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to ensure even distribution of the leavening agent within the batter.
4. Mix Batter: Gradually add the dry ingredients to the creamed butter and sugar, alternating with the milk, and mix thoroughly. Add the eggs and vanilla extract, blending until smooth to form a consistent cake batter.
5. Form Cakes and Bake: Scoop the batter into even mounds spaced well on the prepared baking tray, shaping them into small cakes. Bake in the preheated oven for 10–12 minutes until the cakes are just set and have a light golden color. Remove and cool completely on a wire rack.
6. Prepare Cheesecake Filling: In a clean bowl, whip together full-fat cream cheese, powdered sugar, vanilla extract, and lemon juice until the mixture is smooth and creamy, with no lumps.
7. Cook Rhubarb Compote: In a saucepan, combine chopped rhubarb, sugar, water, and lemon zest. Simmer gently for about 10 minutes until the rhubarb softens and the mixture thickens slightly. Remove from heat and allow to cool.
8. Assemble Cheesecake Bombs: Once the cakes are fully cooled, slice off the tops to create a cavity. Carefully fill each cake with a spoonful of the cheesecake mixture followed by some rhubarb compote to add tartness and moisture.
9. Warm Through: Return the assembled cheesecake bombs to the oven at 325°F (160°C) for 5–7 minutes to warm the filling slightly without melting it, enhancing flavors and texture.
10. Final Touch and Serve: Allow the cheesecake bombs to cool slightly on a wire rack. Just before serving, dust them generously with powdered sugar for a delicate sweetness and an appealing finish.

Notes

• You can use gluten-free flour blends to make this recipe gluten-free.
• For a vegan or lactose-free version, substitute cream cheese and butter with suitable plant-based alternatives.
• Rhubarb can be fresh or frozen; make sure to thaw frozen rhubarb before cooking.
• Adjust the sweetness of the rhubarb compote to your preference by varying the sugar amount.
• Make sure cakes are completely cooled before slicing and filling to prevent breaking.
• Use fresh lemon zest and juice for the best citrus flavor.

Keywords: rhubarb cheesecake bombs, cheesecake bites, rhubarb desserts, baked cheesecake treats, individual cheesecake