Twice-Baked Rhubarb Cheesecake Bombs

A Mini Cheesecake Explosion with Tangy-Sweet Rhubarb Topping

Introduction

Looking for a show-stopping dessert that blends creamy, tangy, sweet, and crunchy in one bite-sized package? These Twice-Baked Rhubarb Cheesecake Bombs are exactly what you need. They’re not just regular cheesecakes—they’re mini, indulgent bombs bursting with flavor, featuring a crunchy graham cracker crust, a smooth vanilla cheesecake center, and a glossy rhubarb topping that adds a perfectly tart contrast. Ideal for spring and early summer when rhubarb is in season, this dessert is also freezer-friendly and perfect for make-ahead entertaining.

Ingredients

For the Graham Cracker Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling

1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Rhubarb Topping

1 cup chopped fresh rhubarb (½-inch pieces)
1/4 cup granulated sugar
1 tablespoon water
1 teaspoon cornstarch

Instructions

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Press about 1 tablespoon of the crust mixture into the bottom of each greased muffin tin, creating a compact base. Use the back of a spoon or a small cup to flatten.
Set aside while you prepare the filling.

Step 2: Make the Cheesecake Batter

In a mixing bowl, beat the softened cream cheese with the sugar until smooth and fluffy.
Add the egg and vanilla extract, and mix until just combined. Be careful not to overbeat—the less air in the batter, the creamier your cheesecakes will be.
Spoon the mixture evenly over each crust, filling them about 3/4 of the way.

Step 3: First Bake

Place the muffin tin in the oven and bake for 15–18 minutes.
You’ll know they’re ready when the centers look set but still have a slight jiggle.
Remove from the oven and let them cool for 10–15 minutes.
Don’t remove them from the tin yet—they still need the second bake.

Step 4: Make the Rhubarb Topping

While the cheesecakes cool, prepare the rhubarb compote.
In a small saucepan, combine the chopped rhubarb, sugar, and water.
Cook over medium heat, stirring occasionally, until the rhubarb softens and begins to break down—about 5–7 minutes.
Add the cornstarch and stir well until the mixture thickens.
Remove from heat and allow it to cool slightly. It will continue to thicken as it cools.

Step 5: Add the Topping and Second Bake

Spoon a small amount of the rhubarb topping onto each mini cheesecake, spreading it evenly.
Return the muffin tin to the oven and bake for another 10 minutes.
This second bake helps the topping set and enhances the depth of flavor.

Step 6: Cool and Chill

Once out of the oven, allow the cheesecakes to cool completely at room temperature.
Then transfer to the refrigerator and chill for at least 2 hours, or preferably overnight.
To remove, gently run a butter knife around the edges and lift each bomb out. Serve cold.

Tips & Variations

No Fresh Rhubarb? You can use frozen rhubarb—just thaw and drain excess water before cooking.
Want Extra Warmth? Add a dash of cinnamon or a pinch of nutmeg to the rhubarb topping for a spiced twist.
Flavor Swap: Try topping with strawberry-rhubarb compote or even blueberry preserves for a fruity variation.
Make it Gluten-Free: Use gluten-free graham crackers or almond flour for the crust.
Make-Ahead Friendly: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Why You’ll Love This Recipe

Bite-Sized and Portable: Perfect for parties, lunchboxes, and dessert platters.
Seasonal Star: Rhubarb brings a fresh, tart flavor that balances the sweet cheesecake beautifully.
Crowd-Pleaser: Kids and adults alike love the contrast of textures and flavors. Amish Peanut Butter Cream Pie

Nutrition (per serving, approx.):

Calories: 210
Fat: 12g
Carbohydrates: 22g
Protein: 3g
Sugar: 14g