Rhubarb Cheesecake Bombs

This Rhubarb Cheesecake Bombs recipe is packed with flavor and so easy to make. It is a budget friendly recipe that you can make in 45 minutes or less! Make this sweet and tangy dessert recipe for tonight.

If you love creamy recipes, you are going to love this Rhubarb Cheesecake Bombs recipe. It’s a fruity dessert recipe that is cozy, bright and addictive. With a creamy cheesecake filling like this, you’re going to want every single last bite.

If rhubarb is your thing, try my Apple Rhubarb Crumble too. If you’re looking for other fruity desserts like my rhubarb cheesecake bombs, why not also try this Rhubarb Sorbet or Raspberry Lemon Heaven Cupcakes. Both of these recipes are bright and sweet, making them perfect for a quick dessert table.

Ingredients

Here’s what I use for this recipe and you can always make substitutions if you prefer.

• fresh rhubarb stalks: Adds tart fruit flavor and soft jammy pockets.
• granulated cane sugar: Sweetens the rhubarb and helps it thicken.
• fresh lemon juice: Keeps the rhubarb bright and balances the sweetness.
• full-fat brick cream cheese: Creates the creamy cheesecake center.
• powdered cane sugar: Sweetens the filling without making it gritty.
• pure vanilla extract: Adds warm bakery flavor to the cream cheese.
• refrigerated flaky biscuit dough: Wraps the filling and bakes into golden soft shells.
• unsalted butter: Helps the tops brown and gives a rich finish.
• cinnamon sugar blend: Coats the warm bombs with sweet spiced crunch.
• fine sea salt: Sharpens the sweet and tart flavors.

Tools You’ll Need

• Saucepan: Cooks the rhubarb into a thick filling.
• Mixing bowl: Holds the cheesecake filling while it blends smooth.
• Ceramic baking dish: Bakes the filled bombs and catches any bubbling filling.
• Rubber spatula: Scrapes and folds the fillings cleanly.
• Pastry brush: Brushes melted butter over the biscuit tops.

Instructions

Step 1: Cook the rhubarb into a thick filling

Set the fresh rhubarb stalks, granulated cane sugar and fresh lemon juice in a saucepan over medium-low heat at about 4 on a 10-dial. Cook for 8 to 10 minutes and stir with a rubber spatula from the edges toward the center every minute. The rhubarb turns soft and glossy and the syrup leaves a short trail when you drag the spatula through it. Go past 10 minutes and the fruit can turn sticky instead of spoonable.

Tip: Dice the rhubarb into 1/2-inch pieces so it softens before the syrup gets too thick.

Step 2: Mix the cheesecake filling

Keep the full-fat brick cream cheese at 68°F room temperature for 20 minutes before mixing. Beat it with powdered cane sugar, pure vanilla extract and fine sea salt for 60 to 75 seconds and scrape the sides halfway through. The filling should look smooth with soft ridges and no dry sugar patches. Skip the scrape and you’ll get little white lumps that don’t melt evenly inside the biscuit dough. (I tried cold cream cheese once, it stayed chunky and made sealing the dough harder.)

Tip: If the cream cheese feels stiff, let it sit 10 more minutes rather than warming it in the microwave.

Step 3: Fill and seal the biscuit dough

Flatten each refrigerated flaky biscuit dough round into a 4-inch circle while the dough is still cool at about 40°F. Spoon 1 tablespoon cheesecake filling and 2 teaspoons rhubarb filling into the center of each round, then pinch the edges closed for 20 to 30 seconds per bomb. The dough should look plump and sealed with a slightly uneven seam underneath. Overfill them and the pink filling leaks before the tops can brown.

Tip: Keep a dry edge around each biscuit round so the seam sticks without sliding open.

Step 4: Brush and bake until golden

Place the sealed bombs seam side down in a ceramic baking dish and brush the tops with melted unsalted butter. Bake at 375°F for 18 to 22 minutes and rotate the dish at minute 12 so the tops brown more evenly. You’ll see golden patches, small cracks and a little pink filling bubbling at a few seams. Pull them too early and the centers stay doughy, but go past 22 minutes and the bottoms get too dark.

Tip: Leave a little space between the bombs so the sides can bake instead of steaming.

Step 5: Coat and serve one warm bomb

Rest the baked bombs in the dish at 70°F room temperature for 7 minutes, then roll each one in cinnamon sugar blend while the tops are still warm. Use a gentle turning motion for 10 to 15 seconds so the coating clings without tearing the crust. The finished bomb should show a sandy cinnamon sugar crust and a cut center with creamy white filling and pink rhubarb streaks. Skip the rest and the filling runs out the second you cut one.

Tip: Serve them warm rather than hot so the cheesecake center looks creamy instead of loose.

Pro Tips

• Seal the dough with the seam underneath so the filling pushes upward instead of out the side.
• Don’t add hot rhubarb filling to the cream cheese because it loosens the center too much.
• Use a ceramic baking dish for gentle browning and fewer scorched bottoms.
• Roll in cinnamon sugar while warm because a cold crust won’t grab the coating well.

Storage Instructions

Store leftover Rhubarb Cheesecake Bombs in an airtight container in the fridge for up to 3 days. Let them cool fully first so steam doesn’t soften the cinnamon sugar coating. Reheat at 325°F for 8 to 10 minutes until the centers feel warm. For a chilled fruity dessert option, Rhubarb Sorbet is a nice make-ahead treat.

Frequently Asked Questions

Final Thoughts

If you try this recipe, I really hope you love it as much as my family does. It has become one of those desserts we just keep coming back to, no matter the season.

Drop a comment below and let me know how yours turned out. And if you are looking for more easy dessert ideas, make sure to bookmark this page.

I am always adding new recipes that are simple, satisfying and perfect for busy weeknights. You might also love Strawberry Cream Cheese Muffins or Raspberry Lemon Heaven Cupcakes next.

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