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