Description
These Twice-Baked Rhubarb Cheesecake Bombs are mini desserts that pack a punch of creamy, tangy flavor with a rich graham cracker base and a vibrant rhubarb topping. Perfectly portioned in muffin tins, they offer a delightful twist on classic cheesecake and are ideal for spring gatherings or as a unique make-ahead dessert.
Ingredients
For the crust
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
For the cheesecake filling
1 (8 oz) package cream cheese, softened
½ cup sugar
1 large egg
1 teaspoon vanilla extract
For the rhubarb topping
1 cup chopped fresh rhubarb
¼ cup sugar
1 tablespoon water
1 teaspoon cornstarch
Instructions
1️⃣ Preheat oven to 350°F (175°C). Lightly grease a muffin tin.
2️⃣ In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottoms of the muffin cups to form crusts.
3️⃣ In another bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing just until combined. Spoon the filling over each crust, filling the cups about ¾ full.
4️⃣ Bake for 15–18 minutes until the centers are set but still slightly jiggly. Remove from oven and cool slightly while preparing the topping.
5️⃣ In a small saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat until the rhubarb softens, about 5–7 minutes. Stir in the cornstarch and cook for another minute until thickened. Let the topping cool slightly.
6️⃣ Spoon a layer of the rhubarb topping over each partially baked cheesecake. Return the tray to the oven and bake for an additional 10 minutes.
7️⃣ Let the cheesecakes cool completely in the tin before removing. Chill in the refrigerator for at least 1 hour before serving.
Notes
Fresh rhubarb gives this dessert a bright tartness that pairs beautifully with the creamy filling. These cheesecake bombs can be made a day ahead and stored in the fridge. For extra flair, top with whipped cream or a drizzle of white chocolate before serving.