Description
Delicious soft cakes filled with creamy cheesecake and tart rhubarb compote, perfect for a fun dessert.
Ingredients
For the Rhubarb Compote
- 2 cups Fresh rhubarb, chopped (Frozen rhubarb can also be used. Thaw and drain excess liquid.)
- 1 cup Sugar (For sweetness in compote.)
- 1 tablespoon Water (To help cook down the rhubarb.)
- 1 pinch Salt (Enhances flavor.)
- 1 teaspoon Lemon zest (Optional, brightens flavor.)
For the Cheesecake Filling
- 8 ounces Cream cheese, softened (Use full fat for best texture.)
- 1/2 cup Sugar (For sweetness in filling.)
- 1 teaspoon Vanilla extract (For authentic cheesecake flavor.)
- 1 pinch Salt (Enhances flavor.)
For the Cake Batter
- 1 1/2 cups All-purpose flour (Provides structure.)
- 1 tablespoon Baking powder (Helps cakes puff up.)
- 1 pinch Salt (For flavor.)
- 1/2 cup Butter, melted (Adds flavor and tenderness.)
- 2 large Eggs (Binds and adds richness.)
- 1/2 cup Milk or buttermilk (Keeps cake soft.)
Optional Garnishes
- 1 cup Powdered sugar (For dusting before serving.)
- 1 tablespoon Lemon zest (For additional flavor.)
- 1 cup Chopped pistachios (For garnish.)
Instructions
Prepare the Rhubarb Compote
- Chop rhubarb into small pieces and place in a saucepan with sugar and water.
- Cook on medium heat, stirring often, until the mixture resembles a loose jam (about 10 to 15 minutes).
- Thicken as needed by cooking longer, then add a pinch of salt and lemon zest if desired.
- Cool completely before using.
Make the Cheesecake Filling
- Mix softened cream cheese with sugar, vanilla, and salt until smooth.
- Chill filling for 15 to 20 minutes until firm.
Prepare Cake Batter
- Combine flour, baking powder, and salt in a bowl.
- In another bowl, whisk together melted butter, sugar, eggs, and milk.
- Mix dry ingredients into wet until just combined, careful not to overmix.
Bake the Cakes
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- Fill each cup about two-thirds full with batter.
- Bake for 10 to 13 minutes until the tops spring back when lightly touched.
- Cool completely before filling.
Assemble Cheesecake Bombs
- Core the center of each cooled cake using a small knife or a piping tip.
- Fill the core with cheesecake filling, followed by a spoonful of rhubarb compote, then cap with a bit more cheesecake filling.
- Chill in the fridge for 30 minutes.
Notes
Serve chilled with a dusting of powdered sugar and a spoonful of extra compote on the side. These keep well in the fridge for about 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American