Description

Indulge in the perfect balance of tart rhubarb and creamy cheesecake with these easy-to-make Rhubarb Cheesecake Bombs. Bursting with flavor in every bite, these bite-sized treats are the ultimate spring and summer dessert.

Ingredients

– 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

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Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. 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.

3. In a separate bowl, toss the diced rhubarb with the flour and 1/4 cup of sugar.

4. 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.

5. Brush the tops of the cheesecake bombs with the melted butter.

6. Bake for 20-25 minutes, until the bombs are golden brown and set. Allow to cool for 5 minutes before serving.

Notes

For a decorative touch, drizzle the cooled cheesecake bombs with a tangy rhubarb sauce. Store leftovers in the refrigerator for up to 4 days.

Prep Time: 15
Cook Time: 20
Category: Pies & Pastries
Method: Baking
Cuisine: American