Description
Indulge in the perfect balance of tart rhubarb and creamy cheesecake with these easy-to-make Rhubarb Cheesecake Bombs.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup diced fresh rhubarb
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add in 1/2 cup of sugar, the egg, and vanilla extract. Mix until well combined.
- In a separate bowl, toss the diced rhubarb with the flour and 1/4 cup of sugar.
- Scoop heaping tablespoons of the cheesecake mixture and place them on the prepared baking sheet. Gently press a small amount of the rhubarb mixture into the center of each cheesecake bomb.
- Brush the tops of the cheesecake bombs with the melted butter.
- Bake for 20-25 minutes, until the bombs are golden brown and set. Allow to cool for 5 minutes before serving.
Notes
- These cheesecake bombs are best served warm.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Rhubarb Cheesecake Bombs