Twice-Baked Rhubarb Cheesecake Bombs

These Twice-Baked Rhubarb Cheesecake Bombs are the ultimate sweet treat, combining tangy rhubarb with a creamy cheesecake filling, all wrapped in a golden, buttery pastry. Each bite delivers a delightful contrast of textures and flavors—from the crisp outer shell to the soft, rich center. They’re perfect for a special brunch, a fancy dessert spread, or a unique twist on traditional cheesecake.

Why You’ll Love This Recipe

I love how this recipe takes familiar ingredients and transforms them into something completely unexpected. The tartness of the rhubarb cuts through the richness of the cheesecake, creating a perfectly balanced dessert. Because they’re individually portioned, they’re easy to serve, store, and enjoy. And baking them twice ensures the crust is perfectly crisp while the filling stays smooth and luscious. They also look incredibly elegant for how simple they are to prepare.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese

• Granulated sugar

• Vanilla extract

• Eggs

• Fresh rhubarb, chopped

• Puff pastry sheets or pie dough

• Lemon juice

• Cornstarch

• Powdered sugar (optional, for dusting)

• Butter (for brushing)

directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. Then, I mix cream cheese, sugar, vanilla, and one egg in a bowl until the mixture is smooth and creamy.

3. In a saucepan, I cook the rhubarb with a bit of sugar, lemon juice, and cornstarch until it breaks down and becomes jammy. I let it cool completely.

4. I roll out the pastry and cut it into squares.

5. I spoon a bit of cheesecake mixture into the center of each square, followed by a spoonful of rhubarb compote.

6. I fold the dough over to seal the filling, pinching the edges or pressing them with a fork.

7. I brush the tops with a beaten egg or melted butter.

8. I bake them for 20 minutes until golden.

9. I remove them from the oven and let them cool for 10 minutes.

10. Then I bake them again at 300°F (150°C) for another 10–15 minutes to crisp them up.

11. Once cooled slightly, I dust with powdered sugar if desired.

Servings and timing

This recipe makes about 8 cheesecake bombs. Each one is rich and satisfying, so I find that one per person is usually perfect. The total time to prepare and bake them is around 1 hour, including both baking steps and cooling. Prep time is about 20 minutes, and baking takes roughly 35–40 minutes total.

Variations

I like to play around with the fruit filling—strawberries or raspberries work well in place of rhubarb if I want a different twist. For a more indulgent version, I sometimes add a bit of white chocolate to the cheesecake filling. I’ve also made these using graham cracker crumbs in the filling for extra texture, or swapped in filo dough for a flakier finish.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat them, I pop them into a 300°F (150°C) oven for about 10 minutes. That brings back the crispiness while keeping the filling soft. I avoid microwaving, as it tends to make the pastry soggy.

FAQs

What kind of pastry works best for these cheesecake bombs?

I usually use puff pastry for a flaky texture, but pie dough gives a more traditional bite. Either one works well depending on what I’m in the mood for.

Can I make these ahead of time?

Yes, I often assemble them and keep them refrigerated until I’m ready to bake. That way, I can have fresh-baked cheesecake bombs whenever I want without doing all the prep in the moment.

Can I freeze these?

I can freeze them after the first bake. I let them cool completely, then wrap them tightly and freeze. When I’m ready to eat, I do the second bake directly from frozen at a lower temperature (around 300°F) for 15–20 minutes.

Why bake them twice?

The first bake cooks the filling and sets the pastry, while the second bake crisps everything up and ensures that the outer layer doesn’t go soggy. It makes a big difference in texture.

How do I keep the filling from leaking out?

I make sure not to overfill them and always seal the edges well, using a fork or my fingers. Brushing a little egg wash along the seams also helps keep everything sealed during baking.

Conclusion

Twice-Baked Rhubarb Cheesecake Bombs are a show-stopping dessert with a perfect mix of creamy, tangy, and crisp. I love how easy they are to make ahead, and how versatile the recipe is with simple variations. Whether I’m making them for a gathering or just a weekend indulgence, they always steal the spotlight.