Growing up, my grandma’s rhubarb patch was the stuff of legends. Every summer, she’d harvest the vibrant red stalks and whip up all sorts of sweet and tart dishes. But her Rhubarb Cheesecake Bombs? Those were the real showstoppers. The way the tangy rhubarb contrasted with the rich, creamy cheesecake – it was pure magic in every bite.
I can still picture myself as a kid, watching intently as Grandma carefully prepared the Rhubarb Cheesecake Bombs. The aroma of the rhubarb simmering on the stove would fill the kitchen, making my mouth water. And when she’d finally pull the golden, puffed-up bombs out of the oven, I’d have to resist the urge to dive in face-first.
These days, I love making Rhubarb Cheesecake Bombs just like Grandma did. It’s the perfect balance of flavors and textures, and every time I take a bite, I’m transported back to those carefree summer days. If you’re looking for a dessert that’s sure to impress, this is the one. Trust me, this Rhubarb Cheesecake Bombs recipe is about to become your new go-to.
Table of Contents
Why This Rhubarb Cheesecake Bombs Recipe Will Become Your Go-To
The Secret Behind Perfect Rhubarb Cheesecake Bombs
What makes this Rhubarb Cheesecake Bombs recipe so special? It’s all in the method. By carefully cooking the rhubarb with just the right amount of sugar and cornstarch, you end up with a perfectly tart and jammy filling that complements the rich, creamy cheesecake. And the secret technique of baking the cheesecake-filled rhubarb in muffin tins results in these adorable, bite-sized bombs that are impossible to resist.
The key is to not overwork the cheesecake batter, which can make it tough and dense. Instead, you’ll gently fold in the egg and vanilla, creating a light and fluffy filling that’s the perfect pairing for the bold rhubarb. And the final touch of dusting the tops with powdered sugar? That’s what takes these Rhubarb Cheesecake Bombs from delicious to downright swoon-worthy.
Essential Ingredients You’ll Need
1 pound fresh rhubarb, diced: Rhubarb is the star of the show here, providing that signature tangy flavor that perfectly balances the creamy cheesecake. Look for stalks that are firm and vibrant red for the best texture and taste.
1/2 cup granulated sugar: This sugar helps to tame the rhubarb’s natural tartness, creating a nicely sweet-tart filling. It’s the ideal amount to complement the other ingredients.
2 tablespoons cornstarch: The cornstarch is a crucial thickener, helping the rhubarb filling achieve that perfect jammy consistency. It ensures the filling holds its shape when baked into the cheesecake bombs.
16 ounces cream cheese, softened: Soft, creamy cream cheese is the foundation for the cheesecake filling. Make sure it’s at room temperature for easy mixing and a lump-free batter.
1/2 cup powdered sugar: This powdered sugar adds sweetness and a light, fluffy texture to the cheesecake filling. It balances out the tang of the rhubarb beautifully.
1 egg: Just one egg is all you need to bind the cheesecake batter together without making it too dense.
1 teaspoon vanilla extract: A touch of vanilla enhances all the flavors in the cheesecake filling, adding a lovely aromatic note.
Step-by-Step Rhubarb Cheesecake Bombs Instructions
Preparing Your Rhubarb Cheesecake Bombs
Prep time for these Rhubarb Cheesecake Bombs is just 20 minutes, and the cook time is another 20 minutes, for a total time of 40 minutes. You’ll need a mixing bowl, a saucepan, a hand mixer, and a muffin tin to get started.
1- Begin by dicing the fresh rhubarb into 1/2-inch pieces. In a saucepan, combine the rhubarb, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the rhubarb is softened and the mixture has thickened, about 5-7 minutes.
2- In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add in the powdered sugar and egg, then mix until well incorporated. Finally, stir in the vanilla extract.
3- Preheat your oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray or butter.
4- Spoon a few tablespoons of the rhubarb filling into the bottom of each muffin cup, then top with a dollop of the cheesecake batter. The cups should be about 3/4 full.
5- Bake the Rhubarb Cheesecake Bombs for 15-18 minutes, until the cheesecake is set and the tops are lightly golden.
6- Remove the muffin tin from the oven and let the bombs cool completely. Once cooled, dust the tops with powdered sugar before serving.
Pro Tips for Success
- Don’t be tempted to overfill the muffin cups – the cheesecake batter will puff up as it bakes, and you don’t want it to spill over the edges.
- For an extra-smooth cheesecake filling, be sure to let the cream cheese come to room temperature before mixing. This will help prevent any lumps.
- If you find the rhubarb filling is still a bit too tart for your liking, try adding an extra tablespoon or two of sugar during the cooking process.
- Baking the Rhubarb Cheesecake Bombs in a muffin tin gives you the perfect portion size, but you can also bake the whole recipe in a springform pan for a more traditional cheesecake presentation.
Serving and Storing Your Rhubarb Cheesecake Bombs
Perfect Pairings for Rhubarb Cheesecake Bombs
This recipe makes 12 servings of Rhubarb Cheesecake Bombs, so it’s perfect for sharing with family and friends. Serve them alongside a fresh fruit salad or a scoop of vanilla ice cream for a delightful springtime dessert. They also pair beautifully with a cup of strong coffee or a glass of chilled white wine.
Storage and Make-Ahead Tips
The Rhubarb Cheesecake Bombs can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place them on a baking sheet and warm in a 350°F oven for 5-7 minutes until heated through.
For longer-term storage, the baked and cooled bombs can be frozen for up to 2 months. Just place them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once frozen. Thaw in the refrigerator overnight before reheating.
You can also make the rhubarb filling and cheesecake batter in advance. The rhubarb filling will keep in the fridge for up to 1 week, and the cheesecake batter can be stored for 2-3 days. When ready to assemble, simply spoon the fillings into the muffin cups and bake as directed.
Variations and Dietary Adaptations for Rhubarb Cheesecake Bombs
Creative Rhubarb Cheesecake Bombs Variations
For a twist on the classic, try swapping out the rhubarb for another tart fruit like raspberries or blackberries. You could also add a sprinkle of chopped walnuts or pecans to the top of the cheesecake bombs for a delightful crunch.
If you’re feeling extra indulgent, drizzle the cooled bombs with a sweet glaze made from powdered sugar and a splash of cream or milk. Or take them over the top with a dollop of whipped cream and a fresh mint sprig.
And for a seasonal spin, try using roasted pumpkin or apple butter in place of the rhubarb filling during the fall months.
Making Rhubarb Cheesecake Bombs Diet-Friendly
To make these Rhubarb Cheesecake Bombs a bit more diet-friendly, you can swap out the cream cheese for a lower-fat version. Greek yogurt also makes a great substitute, providing a similar creamy texture with fewer calories.
For a gluten-free option, simply use gluten-free graham cracker crumbs or almond flour in place of the traditional graham cracker crust. And for a vegan twist, replace the egg with a flax or chia “egg,” and use dairy-free cream cheese.
No matter which variations or substitutions you choose, the key is to maintain the balance of sweet and tart flavors that make these Rhubarb Cheesecake Bombs so irresistible.
Frequently Asked Questions
Q: Can I use frozen rhubarb instead of fresh?
A: Absolutely! Frozen rhubarb works perfectly well in this recipe. Just thaw it before cooking and adjust the cooking time as needed.
Q: How long do the Rhubarb Cheesecake Bombs take to bake?
A: The total baking time for the Rhubarb Cheesecake Bombs is 15-18 minutes. Be sure to keep an eye on them, as you want the cheesecake filling to be set but not overly browned.
Q: Can I make the Rhubarb Cheesecake Bombs ahead of time?
A: Yes, you can make these bombs in advance. The baked and cooled bombs will keep in the refrigerator for up to 5 days, and they can also be frozen for up to 2 months.
Q: How many servings does this recipe make?
A: This Rhubarb Cheesecake Bombs recipe yields 12 servings. The individual bombs are the perfect bite-sized portion.
Q: What if my rhubarb filling is too tart?
A: If you find the rhubarb filling is a bit too tangy for your liking, try adding an extra tablespoon or two of sugar during the cooking process. This will help balance out the tartness.
Rhubarb Cheesecake Bombs
- Total Time: 40
- Yield: 12 servings
Description
Indulge in the irresistible combination of tangy rhubarb and creamy cheesecake with these delightful Rhubarb Cheesecake Bombs. Bursting with flavor in every bite, these bite-sized treats are perfect for satisfying your sweet tooth.
Ingredients
– 1 pound fresh rhubarb, diced
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 16 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1 egg
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine the diced rhubarb, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the rhubarb is softened and the mixture thickens, about 10 minutes. Allow to cool completely.
3. In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add the powdered sugar, egg, and vanilla extract, and mix until well combined.
4. Scoop about 1 tablespoon of the cream cheese mixture into the palm of your hand. Flatten it slightly and place a heaping teaspoon of the cooled rhubarb filling in the center. Gently wrap the cream cheese mixture around the rhubarb filling, shaping it into a ball.
5. Place the Rhubarb Cheesecake Bombs on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 18-20 minutes, or until the cheesecake bombs are lightly golden. Allow to cool completely on the baking sheet before serving.
Notes
For a crunchy topping, sprinkle the baked Rhubarb Cheesecake Bombs with a mixture of crushed graham crackers or chopped nuts before serving.
- Prep Time: 20
- Cook Time: 20
- Category: Cakes, Pies & Cheesecakes
- Method: Baking
- Cuisine: American
Conclusion
These Rhubarb Cheesecake Bombs are truly a dessert worth swooning over. The combination of the tangy, jammy rhubarb filling and the rich, creamy cheesecake is simply divine. And the fact that they’re baked in individual portions makes them perfect for sharing (or hoarding all to yourself!).
Whether you’re serving them up at a backyard barbecue or enjoying them as a special treat on a cozy night in, these Rhubarb Cheesecake Bombs are sure to impress. So what are you waiting for? Grab those rhubarb stalks and get baking! And don’t forget to let me know how they turn out – I’d love to hear all about your experience.
