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Rhubarb Cheesecake Bombs: A Sweet Spring Delight Recipe

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★★★★★

5 from 68 reviews

Rhubarb Cheesecake Bombs are a delightful springtime treat combining a soft, buttery cake base with a tangy cheesecake filling and a sweet-tart rhubarb compote. Perfect for individual servings, these bite-sized desserts offer a perfect balance of creamy, fruity, and sweet flavors that are sure to impress at any gathering or as a special homemade indulgence.

Ingredients

Scale

For the Cake

  • 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.)
  • 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 step 8 for simmering with rhubarb)
  • 1 tbsp Lemon Zest (Use orange zest for a different citrus profile.)

For Dusting

  • 1 cup Powdered Sugar

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a baking tray or muffin tin lined with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a mixing bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step helps incorporate air for a tender cake texture.
  3. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour and baking powder, ensuring they are well mixed for uniform rising.
  4. Combine Batter: Gradually add the dry ingredients to the butter mixture, along with eggs, vanilla extract, and milk. Mix until just combined to avoid overworking the batter, which could make the cakes tough.
  5. Scoop Batter: Using a spoon or cookie scoop, portion the batter into even-sized mounds on the prepared tray or muffin tin, spacing them adequately to allow for expansion during baking.
  6. Bake Cakes: Bake in the preheated oven for 10–12 minutes until the cakes are set and golden on top. Then remove and allow them to cool completely on a wire rack.
  7. Prepare Cheesecake Filling: In a clean bowl, whip the full-fat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy, creating a tangy and sweet filling.
  8. Make Rhubarb Compote: Place the chopped rhubarb in a saucepan with granulated sugar and water. Add lemon zest and simmer the mixture gently for about 10 minutes until the rhubarb softens and the mixture thickens slightly. Remove from heat and let cool.
  9. Assemble Bombs: Once the cakes are fully cooled, slice off the tops carefully to create a hollow space. Fill each hollow with the prepared cheesecake mixture, and then place the sliced tops back on.
  10. Warm Assembled Bombs: Return the filled cakes to the oven preheated to 325°F (160°C) and heat for 5–7 minutes just to warm the filling through without melting it.
  11. Final Touch: Let the bombs cool slightly on the wire rack. Dust the tops generously with powdered sugar before serving, and optionally spoon some rhubarb compote alongside or atop for added flavor and presentation.

Notes

  • For a gluten-free option, replace all-purpose flour with a certified gluten-free blend.
  • Use dairy-free butter and plant milk to make this recipe lactose-free or vegan friendly.
  • For vegan alternatives, use flax eggs or applesauce instead of eggs and vegan cream cheese.
  • Rhubarb can be fresh or thawed frozen; if frozen, drain excess water to avoid soggy compote.
  • Ensure baking powder is fresh to get proper rise in cakes.
  • Adjust sweetness of the rhubarb compote by using apple juice or less sugar for a less sweet, more tart flavor.
  • Use lemon or orange zest depending on desired citrus profile.
  • These cheesecake bombs are best served the same day for optimal texture, but can be refrigerated for up to 2 days.

Keywords: Rhubarb, Cheesecake, Spring Dessert, Individual Desserts, Baked Treats, Cream Cheese Filling, Rhubarb Compote

Find it online: https://foodbylina.com/rhubarb-cheesecake-bombs-a-sweet-spring-delight-recipe/