Description
Indulge in the perfect balance of tart and creamy with these Rhubarb Cheesecake Bombs – a delightful bite-sized treat that’s sure to impress.
Ingredients
– 1 pound fresh rhubarb, diced
– 16 ounces cream cheese, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 (9-inch) graham cracker crust
Instructions
1. Preheat the oven to 350°F.
2. In a large mixing bowl, beat the cream cheese until light and fluffy. Gradually add the sugar and beat until well combined.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Fold in the diced rhubarb until evenly distributed.
5. Scoop the rhubarb cheesecake batter into the graham cracker crust, smoothing the top.
6. Bake for 30-35 minutes, or until the center is set. Allow to cool completely before cutting into bite-sized squares.
7. Refrigerate the rhubarb cheesecake bombs for at least 2 hours before serving.
Notes
For a sweeter version, you can add a teaspoon of lemon zest to the batter. These rhubarb cheesecake bombs can be stored in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American