Description
These rhubarb cheesecake bombs feature a soft cake exterior filled with creamy cheesecake and topped with a tangy rhubarb compote. An easy and impressive spring dessert.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter
2 large eggs
1 tablespoon baking powder
1 tablespoon vanilla extract
1 cup whole milk
8 oz cream cheese
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups rhubarb, chopped
1/2 cup water
2–4 tablespoons sugar
1 tablespoon lemon zest
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C) and prepare a baking tray or muffin tin.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, then mix in vanilla.
4. Combine flour and baking powder, then fold into the batter.
5. Add milk and mix until smooth.
6. Spoon batter into molds and bake for 10–12 minutes until golden.
7. Let cakes cool completely.
8. Beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
9. Cook rhubarb with water and sugar until soft, then stir in lemon zest.
10. Hollow out the cakes and fill with cheesecake mixture.
11. Top with rhubarb compote.
12. Bake again at 325°F (160°C) for 5–7 minutes.
13. Cool slightly, dust with powdered sugar, and serve.
Notes
Use fresh rhubarb for the best flavor, but frozen works well if thawed and drained.
Chill the cheesecake filling slightly before piping for cleaner results.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 310 kcal
- Sugar: 24 g
- Fat: 16 g
- Carbohydrates: 38 g
- Protein: 4g