Description
Indulge in the perfect balance of tart rhubarb and creamy cheesecake with these irresistible Rhubarb Cheesecake Bombs. Bite-sized and bursting with flavor, they’re sure to be the hit of any party or gathering.
Ingredients
– 1 cup diced rhubarb
– 16 ounces cream cheese, softened
– 1 cup granulated sugar
– 2 eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Powdered sugar for dusting
Instructions
1. – Preheat oven to 350°F. Grease a mini muffin tin.
2. – In a medium bowl, beat the cream cheese until smooth. Add the sugar, eggs, vanilla, and salt, and mix until well combined.
3. – Divide the rhubarb evenly among the muffin cups, pressing it into the bottom.
4. – Top the rhubarb with the cheesecake batter, filling each cup almost to the top.
5. – Bake for 18-20 minutes, until the centers are set. Allow to cool completely before removing from the pan.
6. – Dust the Rhubarb Cheesecake Bombs with powdered sugar before serving.
Notes
For a sweeter version, you can drizzle the cooled bombs with caramel or honey. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 20
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American