Why You’ll Love This Recipe

I’m charmed by the contrast of flaky pastry, creamy cheesecake, and sweet‑tart rhubarb in every bite. They’re elegant enough for a dinner party, easy enough for a weeknight treat, and the second bake gives a satisfying, crisp finish that makes them extra irresistible

ingredients

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

Rhubarb compote:
- 1½ cups fresh rhubarb, diced
- ¼ cup granulated sugar
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- ¼ tsp vanilla extract
Cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp heavy cream
Pastry & finishing touches:
- 1 sheet puff pastry (about 8 squares, 4×4″ each)
- 1 egg + 1 Tbsp water (for egg wash)
- Optional: cinnamon or caramel drizzle, powdered sugar for dusting

directions

Make the rhubarb compote.
I combine diced rhubarb, sugar, lemon juice, cornstarch, and vanilla in a saucepan. I cook over medium heat for about 5–7 minutes, stirring until thickened, then let it cool completely
Prepare the cheesecake filling.
I beat cream cheese with powdered sugar, vanilla, and heavy cream until smooth and creamy—then set it aside
Assemble the bombs.
I preheat the oven to 375 °F (190 °C) and line a baking sheet. On each puff pastry square, I place about 1 Tbsp cheesecake filling and 1 Tbsp rhubarb compote, then gently fold and seal the edges to form small “bombs”
First bake.
I whisk the egg with water, brush each bomb, and bake for 18–20 minutes until puffed and golden .
Let them cool.
I let the bombs rest about 5 minutes—the pastry firms up, making them easier to handle .
Second bake.
I return them to the oven for another 5–8 minutes to get extra crisp edges and golden tops. I sometimes sprinkle a dash of cinnamon before the second bake
Finish & serve.
Once lightly cooled, I dust them generously with powdered sugar, drizzle optional caramel, or sprinkle flaky sea salt. They’re best served warm

Servings and timing

Yield: About 8–12 cheesecake bombs, depending on puff pastry size
Prep time: ~20 minutes
Cook time: ~25 minutes total (first + second bake)
Total time: ~45 minutes

Variations

Caramel finish: After baking, drizzle with melted caramel and add a pinch of flake salt for luxe flavor .
Cinnamon sugar topping: Sprinkle cinnamon (or a cinnamon-sugar mix) before second bake to add warmth.
Berry twist: Substitute part of the rhubarb with strawberries or raspberries for a mixed‑berry version.
Lighter cheese filling: Replace half the cream cheese with Greek yogurt for tang without losing creaminess.

storage/reheating

I store cooled bombs in an airtight container at room temperature for up to 2 days. To regain that crisp texture, I reheat in a 350 °F oven for ~5 minutes before serving—they freshen up beautifully.

FAQs

How many bombs does this make?

I typically get 8–12, depending on how large I cut the pastry and how full I fill each—one source notes 12 bombs with 45 minutes total time

Why bake them twice?

The first bake is to puff up the pastry; the second gives extra crispiness and golden color that makes them satisfyingly crunchy inside and out .

Can I prep ahead?

Yes—I assemble and refrigerate the bombs before baking. Baking straight from the fridge preserves their shape and gives a crisp finish.

Can I freeze before baking?

Absolutely. I freeze arranged bombs on a sheet, then store in freezer bags. Bake directly from frozen, adding a minute or two to the bake time.

What’s the best way to seal them?

I firmly pinch edges or use a fork to crimp pastry seams. Brushing with egg wash helps seal and gives a glossy finish.

Conclusion

I adore how Twice‑Baked Rhubarb Cheesecake Bombs deliver layers of texture and flavor in every bite: crisp pastry, creamy cheesecake, and zingy rhubarb. They feel elegant yet approachable, and the double bake makes them truly memorable. Whether sharing at a party or enjoying solo with coffee, they never fail to impress—and they’re fun to make too!