Description
Twice-Baked Rhubarb Cheesecake Bombs are soft pastry balls filled with tangy rhubarb compote and creamy cheesecake filling, baked until golden and finished with a delicate sugar glaze. A sweet-tart explosion in every bite!
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1/2 cup rhubarb, chopped
- 2 tbsp granulated sugar (for rhubarb)
- 1/2 tsp lemon juice
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar (for cheesecake filling)
- 1/2 tsp vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for dusting)
- 1/4 cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small saucepan, combine rhubarb, 2 tbsp sugar, and lemon juice. Cook over medium heat for 5–7 minutes until softened and jam-like. Let cool.
- In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Cut puff pastry into 6 equal squares.
- Add a spoonful of cream cheese mixture and rhubarb compote to the center of each square.
- Bring corners of pastry to the center and pinch to seal into a ball.
- Place seam-side down on the baking sheet and brush with beaten egg. Sprinkle with granulated sugar.
- Bake for 15–18 minutes or until golden brown. Remove and let cool slightly.
- Optional: For the second bake, return bombs to the oven at 350°F (175°C) for 5 more minutes to enhance crispiness.
- Drizzle with glaze made by mixing powdered sugar and milk. Serve warm or at room temperature.
Notes
- Use fresh or frozen rhubarb; if using frozen, thaw and drain before cooking.
- These are best enjoyed the same day for maximum crispiness.
- Add a dash of cinnamon to the rhubarb filling for extra warmth.
Nutrition
- Serving Size: 1 bomb
- Calories: 280
- Sugar: 15g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: rhubarb cheesecake bombs, puff pastry bombs, twice-baked dessert, creamy rhubarb bites, spring cheesecake treat