Go Back

Rhubarb Cheesecake Bombs

Delicious, creamy cheesecake wrapped in soft, buttery cake with a tart rhubarb burst. Perfect for sharing, these treats are quick to make and sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bombs
  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Unsalted Butter Room temperature
  • 2 large Eggs Room temperature
  • 1 tbsp Baking Powder
  • 1 tbsp Vanilla Extract
  • 1 cup Whole Milk Room temperature
  • 2 cups Chopped Rhubarb Fresh or frozen
  • 1 tbsp Lemon Zest
  • 1/2 cup Water
For the Cream Cheese Filling
  • 8 oz Full-fat Cream Cheese Room temperature
  • 1 cup Powdered Sugar
  • 2 tbsp Lemon Juice
  • 1 cup Powdered Sugar For dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine flour, sugar, baking powder, and lemon zest.
  3. Add in the butter, eggs, milk, and vanilla extract. Mix until smooth.
  4. Fold in the chopped rhubarb carefully, ensuring even distribution.
  5. Spoon the batter into greased mini muffin tins, filling each cup about 3/4 full.
  6. Bake for 15-20 minutes, or until golden brown and a toothpick comes out clean.
Filling
  1. While baking, whip the cream cheese, powdered sugar, and lemon juice until creamy.
  2. Once the bombs are cool, make a small cavity in the center and fill with the cream cheese mixture.
  3. Dust the tops with powdered sugar just before serving.

Notes

These bombs can last in the fridge for up to 3-4 days in an airtight container. You can also freeze them for up to 3 months. To reheat, microwave for about 15-20 seconds or warm them up in the oven at 350°F for a few minutes.