Twice-Baked Rhubarb Cheesecake Bombs
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.
Equipment
- Muffin tin or baking tray
- Mixer
- Saucepan
- Parchment paper
Ingredients
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
- Preheat oven to 350°F (175°C). Line a tray or muffin tin with parchment.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- In another bowl, whisk flour with baking powder. Combine with wet ingredients. Stir in milk to loosen batter.
- Scoop batter into mounds and bake for 10–12 minutes. Let cool completely.
- For filling, beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
- Simmer rhubarb, sugar, and water until soft. Stir in zest and let cool.
- Slice tops off cakes. Fill with cheesecake mixture, top with rhubarb compote.
- 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!