Description
Delightful Rhubarb Cheesecake Bombs made with creamy cheesecake and tart rhubarb wrapped in buttery pastry.
Ingredients
- 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 flour, granulated sugar, and baking powder in a large mixing bowl.
- Cut in the unsalted butter until the mixture resembles coarse crumbs.
- Add the eggs, vanilla extract, and milk; mix until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Beat together the cream cheese and powdered sugar until smooth, then mix in lemon juice and zest.
- Cook chopped rhubarb, water, and a bit of sugar in a saucepan until soft.
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
- Roll out the chilled dough and cut it into circles.
- Place cheesecake and rhubarb filling in the center of each circle, fold, and seal the edges.
- Arrange the bombs on the tray and bake for 20-25 minutes until golden.
- Dust with powdered sugar before serving.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American