Here’s a delicious and slightly unique dessert: Rhubarb Cheesecake Bombs—sweet, tangy, creamy bites with a crispy outside.
Rhubarb Cheesecake Bombs Recipe
Ingredients
For the rhubarb filling:
2 cups rhubarb, chopped
1/3 cup sugar
1 tbsp lemon juice
1 tsp cornstarch + 1 tbsp water (slurry)
For the cheesecake filling:
8 oz (225 g) cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
For the bombs:
1 can refrigerated biscuit dough (or crescent dough)
Oil for frying (or butter if baking/air frying)
1/2 cup sugar + 1 tsp cinnamon (for coating)
Instructions
1. Make the rhubarb filling
In a saucepan, cook rhubarb, sugar, and lemon juice over medium heat.
Stir until soft and jammy (about 8–10 minutes).
Add cornstarch slurry and cook 1–2 more minutes until thick.
Let it cool completely.
2. Make cheesecake filling
Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
3. Assemble the bombs
Flatten each biscuit dough piece into a small circle.
Add:
1 tsp cheesecake filling
1 tsp rhubarb filling
Carefully seal and roll into a ball (make sure no filling leaks).
4. Cook them
Option A: Frying (crispiest)
Heat oil to ~175°C (350°F).
Fry balls for 2–3 minutes until golden brown.
Remove and drain on paper towels.
Option B: Baking
Bake at 190°C (375°F) for 12–15 minutes until golden.
Option C: Air fryer
Air fry at 180°C (350°F) for 8–10 minutes.
5. Finish
Roll warm bombs in cinnamon sugar.
Serve warm for best gooey texture.
Tips
Chill fillings slightly before assembling—it makes sealing easier.
Don’t overfill or they may burst.
You can swap rhubarb with strawberry for a milder flavor.
Serving idea
Serve with whipped cream, vanilla ice cream, or a drizzle of white chocolate.
If you want, I can give you a no-fry healthier version, or a quick version using store-bought jam.
