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Rhubarb Cheesecake Bombs

Irresistible Rhubarb Cheesecake Bombs You Can't Resist

Delight in these Twice-Baked Rhubarb Cheesecake Bombs that perfectly blend fluffy cake with creamy cheesecake and tangy rhubarb compote.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 12 bombs
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar for a deeper flavor.
  • 0.5 cups Unsalted Butter Substitute with a dairy-free spread for a lactose-free option.
  • 2 units Eggs For vegan options, use flax eggs or applesauce.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal results.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
  • 0.5 cups Whole Milk Substitute with any plant-based milk for a dairy-free version.
For the Cheesecake Filling
  • 8 oz Full-fat Cream Cheese Opt for vegan cream cheese as an alternative.
  • 0.5 cups Powdered Sugar Sugar-free alternatives can be used.
  • 1 tablespoon Lemon Juice Lime juice can be substituted for a different zing.
For the Rhubarb Compote
  • 2 cups Chopped Rhubarb Fresh or thawed frozen rhubarb works best.
  • 0.25 cups Water Can be replaced with apple juice for added sweetness.
  • 1 tablespoon Lemon Zest Replace with orange zest for variation.
For Dusting
  • Powdered Sugar For beautiful presentation.

Equipment

  • mixing bowl
  • Baking tray
  • Muffin tin
  • saucepan
  • whisk
  • ice cream scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking tray or muffin tin with parchment paper.
  2. Cream together ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-5 minutes. Gradually add 2 eggs and 1 teaspoon of vanilla extract.
  3. In another bowl, whisk together 1.5 cups all-purpose flour and 2 teaspoons of baking powder. Fold this dry mixture into the wet ingredients, alternating with ½ cup of whole milk until just combined.
  4. Place mounds of batter onto the prepared tray and bake for 10-12 minutes. Allow the cakes to cool on a wire rack.
  5. Beat together 8 oz of cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until smooth and creamy.
  6. Simmer 2 cups chopped rhubarb with ¼ cup sugar and ¼ cup water over medium heat for about 10 minutes until soft. Add zest from half a lemon.
  7. Slice tops off each cake to create a hollow space. Fill with cheesecake filling and top with rhubarb compote.
  8. Return filled cakes to oven at 325°F (160°C) for 5-7 minutes until warmed through.
  9. Dust with powdered sugar before serving and allow to cool slightly.

Nutrition

Serving: 1bombCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 4mg

Notes

Allow cakes to cool completely before filling to avoid melting the cheesecake filling. Use high-quality ingredients for the best flavor.

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