Jump to Recipe Print RecipeAs the first buds of spring begin to bloom, I can’t help but feel a spark of excitement in the kitchen. The arrival of fresh rhubarb signals it’s the perfect time to whip up a batch of Twice-Baked Rhubarb Cheesecake Bombs. These delightful little treats make incorporating seasonal flavors into your dessert repertoire truly effortless. They boast incredible convenience, allowing you to prepare them in advance for your next gathering, ensuring stress-free entertaining. Plus, the combination of creamy cheesecake nestled within a soft cake and topped with tangy rhubarb compote is sure to leave your guests swooning. Are you ready to dive into this scrumptious spring-inspired dessert? Why are Twice-Baked Cheesecake Bombs a Must-Try? Irresistible Flavor: Each bite combines creamy cheesecake and tart rhubarb, creating a delightful contrast that celebrates spring’s bounty. Effortless Preparation: These make-ahead treats are perfect for anyone looking to impress without the kitchen chaos. Versatile Options: Swap rhubarb for seasonal fruits like strawberries or peaches for a fresh twist; explore your favorites! Crowd-Pleasing Delight: Ideal for gatherings, these gorgeous bites will steal the show, making them a sure-fire hit at your next event. Healthier Indulgence: With options to make them vegan or dairy-free, you can satisfy a range of dietary preferences while enjoying a light dessert. For similar delightful recipes, don’t miss my Berry Peach Cheesecake and Blueberry Cheesecake Bars. Twice-Baked Rhubarb Cheesecake Bombs Ingredients Get ready to delight your taste buds with these mouthwatering treats! For the Cake Base All-Purpose Flour – Provides structure for the fluffy cake; gluten-free flour can be used as a substitute. Granulated Sugar – Sweetens the cake perfectly; swap with coconut sugar for a healthier option. Unsalted Butter – Adds moisture and flavor; utilize plant-based butter for a dairy-free version. Eggs – Bind the ingredients together; replace with flax eggs for a vegan alternative. Baking Powder – Ensures the cake rises beautifully. Vanilla Extract – Enhances the overall flavor profile. Whole Milk – Contributes to cake moisture; almond milk is a great dairy-free swap. For the Cheesecake Filling Cream Cheese – Full-fat and softened for a rich filling; lactose-free cream cheese works too. Powdered Sugar – Sweetens the cheesecake filling for the perfect balance. Lemon Juice – Brightens and elevates the filling’s flavor. For the Rhubarb Compote Chopped Rhubarb – The star ingredient adding tartness; fresh or thawed from frozen works well. Sugar (for rhubarb) – Balances the tartness of the rhubarb; adjust to taste. Water – Needed to cook down the rhubarb into a lovely compote. Lemon Zest – Adds a fresh burst of flavor to the topping. For Serving Powdered Sugar (for dusting) – The finishing touch for stunning presentation. Let’s get cooking, and savor every moment of these Twice-Baked Rhubarb Cheesecake Bombs! Step‑by‑Step Instructions for Twice-Baked Rhubarb Cheesecake Bombs Step 1: Preheat Oven Begin by preheating your oven to 350°F (175°C). While the oven heats, prepare a baking tray by lining it with parchment paper. This will prevent sticking and ensure a smooth baking experience. Take a moment to gather your ingredients and equipment to have everything ready for creating these delightful Twice-Baked Rhubarb Cheesecake Bombs. Step 2: Cake Base Preparation In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. In another bowl, whisk the all-purpose flour and baking powder together, then gently fold it into the wet ingredients, finishing by adding the milk until well combined. Step 3: Bake Base Layer Scoop the batter onto the prepared baking tray, spreading it evenly across the surface. Bake in the preheated oven for 10-12 minutes, or until the cake layer is lightly golden and springs back when gently pressed. Once done, remove from the oven and let the cake cool completely on a wire rack before proceeding to the next step. Step 4: Filling Preparation While the cake cools, prepare the cheesecake filling by mixing softened cream cheese, powdered sugar, lemon juice, and a splash of vanilla extract in a clean bowl. Beat the mixture until it’s completely smooth and creamy, about 2-3 minutes. This luscious filling will become a delightful center for your Twice-Baked Rhubarb Cheesecake Bombs. Step 5: Rhubarb Topping Preparation In a saucepan, combine the chopped rhubarb, sugar, and water, then bring to a gentle simmer over medium heat. Cook for about 10 minutes, stirring occasionally, until the rhubarb is tender and has broken down into a compote-like consistency. Once ready, stir in the lemon zest and let it cool to room temperature while you finish assembling the dessert. Step 6: Assemble and Second Bake Once the cake has cooled, carefully cut the tops off the mounds of cake. Fill each with the creamy cheesecake mixture, then spoon the rhubarb compote generously over the filling. Set the assembled cake bombs back onto the baking tray and bake them at 325°F (160°C) for an additional 5-7 minutes, just enough to warm them through without drying out. Step 7: Dust and Serve After baking, remove the Twice-Baked Rhubarb Cheesecake Bombs from the oven and let them cool slightly. Just before serving, dust the tops with powdered sugar for a lovely finishing touch. These sweet delights are now ready to impress—serve them warm to enjoy the delightful combination of flavors and textures! What to Serve with Twice-Baked Rhubarb Cheesecake Bombs As the flavors of these delightful desserts unravel, let’s create a perfect spring feast together that tantalizes your senses. Creamy Vanilla Ice Cream: A scoop brings a cool contrast, balancing the warmth of the cheesecake bombs beautifully. Plus, who can resist ice cream with cake? Refreshing Strawberry Salad: Fresh strawberries tossed with mint and a splash of balsamic vinegar adds a bright, fruity complement, enhancing the entire spring experience. Zesty Lemon Sorbet: A light, palate-cleansing treat that mirrors the tangy notes of the rhubarb, making your meal feel refreshing and light. Herbal Iced Tea: Brewed with mint or chamomile, this drink elevates the dessert with its cooling properties and soothing aromas. Toasted Almonds: Their crunchy texture and nutty flavor provide a delightful contrast against the soft cheesecake and juicy rhubarb, adding an elegant touch. Chocolate Ganache Drizzle: For an indulgent finish, a warm drizzle adds richness and a hint of decadence to every bite. Sparkling Water with Lime: This bubbly addition cleanses the palate in between bites while accentuating the fresh flavors of spring. Coconut Whipped Cream: A dollop of this dairy-free option adds a tropical twist and silky texture to each cheesecake bomb. Let these pairing suggestions inspire your next gathering and amplify the joy of sharing delicious food with loved ones. Expert Tips for Twice-Baked Rhubarb Cheesecake Bombs Cool Completely: Ensure the cake layers are completely cooled before filling to prevent sogginess in your Twice-Baked Rhubarb Cheesecake Bombs. Avoid Overbaking: Take care not to overbake during the second bake. You want to warm the toppings without drying out the cake itself. Customize Fillings: Feel free to experiment with different seasonal fruits as filling alternatives, like strawberries or peaches, for a personal twist on the classic. Finishing Touch: For a touch of indulgence, drizzle the finished cheesecake bombs with white chocolate sauce before serving. Storage Solutions: Store your unbaked assembled cheesecake bombs in the freezer wrapped tightly in plastic wrap for up to 2 months, baking them fresh when ready to serve. How to Store and Freeze Twice-Baked Rhubarb Cheesecake Bombs Fridge: Keep your Twice-Baked Rhubarb Cheesecake Bombs in an airtight container for up to 3 days. This ensures they remain fresh and delicious, ready for a quick dessert craving. Freezer: To freeze, wrap unbaked assembled cheesecake bombs tightly in plastic wrap. They can be stored in the freezer for up to 2 months. Bake when you’re ready to enjoy! Reheating: For perfect results, bake frozen cheesecake bombs directly from the freezer at 325°F (160°C) for about 10-12 minutes. This warms them beautifully while keeping the texture intact. Cooling: Always allow the cheesecake bombs to cool slightly after baking. This helps set the filling and makes them easier to handle for serving. Make Ahead Options These Twice-Baked Rhubarb Cheesecake Bombs are perfect for busy home cooks looking to save time! You can prepare the cake base and cheesecake filling up to 24 hours in advance. Simply bake the cake, let it cool completely, and then store it in an airtight container in the fridge. The cheesecake filling can also be made ahead and kept in a separate container, ensuring it remains creamy. When you’re ready to serve, assemble the bombs and top them with the rhubarb compote—this step takes only a few minutes. Just remember to warm the assembled cheesecakes in the oven briefly before serving, and they’ll taste just as delightful and fresh as when they were first made! Twice-Baked Rhubarb Cheesecake Bombs Variations Unleash your creativity in the kitchen by customizing these delightful cheesecake bombs! Seasonal Swap: Replace rhubarb with strawberries, blueberries, or peaches for a vibrant, fruit-filled twist. Sugar Alternatives: Experiment with coconut sugar or maple syrup for a healthier sweetness in both the cake and filling. Dairy-Free Delight: Use plant-based cream cheese and almond milk to create a dairy-free version that everyone will enjoy. Vegan Twist: Substitute eggs with flax eggs in the cake base, ensuring a delightful vegan take on this classic dessert. Spice Infusion: Boost flavor by adding cinnamon or ginger to the cheesecake filling, enhancing the warmth and depth of flavor. Nutty Crunch: Incorporate chopped nuts like almonds or pecans into the cake for an added texture twist, providing a satisfying crunch. Freeze and Bake: Prepare the cheesecake bombs ahead of time, freeze them unbaked, then pop them in the oven at a later date for an easy dessert option! For more scrumptious inspiration, check out my Churro Cheesecake Indulge and Burnt Basque Cheesecake recipes! Twice-Baked Rhubarb Cheesecake Bombs Recipe FAQs How do I choose ripe rhubarb for this recipe? Absolutely! When selecting rhubarb, look for vibrant, firm stalks that are red or pink in color. Avoid any stalks with dark spots or wilting leaves, as these indicate overripeness. The stalks should be crisp and snap easily when bent. What is the best way to store Twice-Baked Rhubarb Cheesecake Bombs? You can store your Twice-Baked Rhubarb Cheesecake Bombs in an airtight container in the fridge for up to 3 days. This helps maintain their freshness. Just remember to separate layers with parchment paper if you’re storing more than one layer! Can I freeze these cheesecake bombs? If so, how? Certainly! To freeze unbaked assembled Twice-Baked Rhubarb Cheesecake Bombs, wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. When you’re ready to enjoy them, bake directly from the freezer at 325°F (160°C) for about 10-12 minutes. This way, you can enjoy fresh treats anytime! Why are my cheesecake bombs soggy? Very good question! Soggy cheesecake bombs are often a result of not allowing the cake layers to cool completely before adding the filling. To prevent this, ensure that the layers are fully cooled on a wire rack before you proceed to fill and assemble them. Are there any dietary considerations I should be aware of? Absolutely! This recipe can be made vegan by substituting eggs with flax eggs and using dairy-free cream cheese and plant-based butter. If you’re concerned about allergies, be sure to double-check ingredient labels, especially on the cream cheese and any sugar substitutes you plan to use. What can I do if I don’t have rhubarb? Very simply! You can substitute rhubarb with other seasonal fruits such as strawberries, blueberries, or peaches. Just keep in mind that you may need to adjust the sugar levels slightly based on the sweetness of the fruit you choose. Enjoy experimenting! Twice-Baked Rhubarb Cheesecake Bombs for a Sweet Spring Treat These Twice-Baked Rhubarb Cheesecake Bombs blend creamy cheesecake and tart rhubarb for an irresistible spring dessert. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 12 bombsCourse: DessertCuisine: AmericanCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Base2 cups All-Purpose Flour Gluten-free flour can be used as a substitute.1 cup Granulated Sugar Coconut sugar can be used for a healthier option.1/2 cup Unsalted Butter Use plant-based butter for a dairy-free version.3 large Eggs Flax eggs can be used for a vegan alternative.2 teaspoons Baking Powder1 teaspoon Vanilla Extract1 cup Whole Milk Almond milk is a great dairy-free swap.For the Cheesecake Filling8 oz Cream Cheese Full-fat and softened; lactose-free cream cheese works too.1 cup Powdered Sugar2 tablespoons Lemon JuiceFor the Rhubarb Compote2 cups Chopped Rhubarb Fresh or thawed from frozen works well.1/2 cup Sugar Adjust to taste.1/2 cup Water1 teaspoon Lemon ZestFor Serving1 cup Powdered Sugar For dusting. Equipment OvenMixing bowlBaking TraysaucepanWhiskWire Rack Method Step-by-Step InstructionsPreheat the oven to 350°F (175°C) and prepare a baking tray by lining it with parchment paper.In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each, then add vanilla. In another bowl, whisk flour and baking powder, then fold into wet ingredients and add milk until combined.Scoop the batter onto the prepared baking tray and bake for 10-12 minutes until lightly golden and springy to touch. Allow to cool completely on a wire rack.Prepare the cheesecake filling by mixing cream cheese, powdered sugar, lemon juice, and a splash of vanilla. Beat until smooth and creamy.In a saucepan, combine chopped rhubarb, sugar, and water. Simmer over medium heat for about 10 minutes until tender. Stir in lemon zest and let it cool.Once cooled, cut the tops off the cake. Fill each with cheesecake mixture, then top with rhubarb compote. Bake at 325°F (160°C) for 5-7 minutes to warm through.Dust with powdered sugar before serving and enjoy warm. Nutrition Serving: 1bombCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg NotesEnsure the cake layers cool completely before filling to prevent sogginess. Store in an airtight container for up to 3 days or freeze unbaked bombs for up to 2 months. Tried this recipe?Let us know how it was!
