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Overhead view of freshly baked twice-baked rhubarb cheesecake bombs topped with powdered sugar on parchment-lined baking tray

Twice-Baked Rhubarb Cheesecake Bombs


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  • Total Time: 1 hour
  • Yield: 9 bombs 1x

Description

Soft golden cake domes filled with creamy vanilla cheesecake and topped with tart rhubarb compote—finished with a dusting of powdered sugar. These twice-baked bombs are your new spring dessert obsession.


Ingredients

Scale

Cake Base

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter (softened)
  • 2 eggs (large)
  • 1 tsp baking powder
  • 0.5 tsp vanilla extract
  • 0.25 cup whole milk

Cheesecake Filling

  • 1 cup full-fat cream cheese (softened)
  • 0.25 cup powdered sugar
  • 0.5 tsp lemon juice
  • 0.5 tsp vanilla extract

Rhubarb Topping

  • 1 cup chopped rhubarb (fresh or thawed frozen)
  • 0.25 cup sugar
  • 1 tbsp water
  • 0.5 tsp lemon zest

To Finish

  • powdered sugar (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a tray or muffin tin with parchment.
  2. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
  3. In another bowl, whisk flour with baking powder. Combine with wet ingredients. Stir in milk to loosen batter.
  4. Scoop batter into mounds and bake for 10–12 minutes. Let cool completely.
  5. For filling, beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
  6. Simmer rhubarb, sugar, and water until soft. Stir in zest and let cool.
  7. Slice tops off cakes. Fill with cheesecake mixture, top with rhubarb compote.
  8. Return to oven at 325°F (160°C) for 5–7 minutes. Cool and dust with powdered sugar.

Notes

You can prep these a day ahead and chill overnight. They’re even better the next day!

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: European

Nutrition

  • Calories: 210
  • Sugar: 15
  • Sodium: 90
  • Fat: 11
  • Saturated Fat: 7
  • Carbohydrates: 24
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 45