Description
Delightful bite-sized desserts combining the tartness of rhubarb with rich creamy cheesecake.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup sugar (for filling)
- 1 cup rhubarb, chopped
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, melted butter, ¼ cup sugar, and vanilla extract to form the crust.
- In another bowl, mix softened cream cheese and ½ cup sugar until smooth.
- Fold in the chopped rhubarb into the cream cheese mixture.
- Wrap small portions of cheesecake filling in the crust mixture, shaping into bombs.
- Place the bombs on a baking sheet and bake for 25-30 minutes until golden brown.
- Allow to cool slightly and dust with powdered sugar before serving.
Notes
For best results, use fresh rhubarb in season. Adjust sugar based on fruit sweetness when substituting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American