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Twice-Baked Rhubarb Cheesecake Bombs Recipe

Twice-Baked Rhubarb Cheesecake Bombs Recipe
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★★★★★

4.9 from 23 reviews

Twice-Baked Rhubarb Cheesecake Bombs are a delightful pastry treat that combines the tartness of rhubarb with creamy cheesecake, all wrapped in flaky puff pastry. These individual desserts are perfect for any occasion and will impress your guests with their sweet and tangy flavors.

Ingredients

Scale

Rhubarb Filling:

  • 1 1/2 cups fresh rhubarb, diced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 teaspoon vanilla extract

Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream

Pastry:

  • 1 package puff pastry (about 8 sheets)
  • 1 egg (for egg wash)
  • 1 tablespoon water

Garnish:

  • Powdered sugar (for dusting)

Instructions

  1. Rhubarb Filling: Start by preparing the rhubarb filling. In a medium saucepan, combine the diced rhubarb, granulated sugar, lemon juice, cornstarch, and vanilla extract. Cook over medium heat for about 5-7 minutes until the rhubarb softens and the mixture thickens. Let it cool.
  2. Cheesecake Filling: Beat softened cream cheese with powdered sugar, vanilla extract, and heavy cream until smooth.
  3. Preparation: Preheat oven to 375°F. Line a baking sheet with parchment paper.
  4. Assembly: Roll out puff pastry, cut into squares. Add cheesecake and rhubarb filling to each square, fold edges to form a ball.
  5. Baking: Place on baking sheet, brush with egg wash, bake for 18-20 minutes until golden.
  6. Serving: Cool slightly, dust with powdered sugar, and serve warm.

Notes

  • These bombs can be stored in an airtight container in the refrigerator for up to 3 days.
  • Feel free to customize the fillings with your favorite fruits or toppings.

Nutrition

Keywords: Rhubarb, Cheesecake, Puff Pastry, Dessert, Easy Recipe

Find it online: https://yumwithmia.com/twice-baked-rhubarb-cheesecake-bombs-recipe/