Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 6 tablespoons
- Cream cheese, softened: 8 ounces
- Granulated sugar: 1/2 cup
- Vanilla extract: 1 teaspoon
- Rhubarb, diced: 1 cup
- Water: 1/4 cup
- Powdered sugar: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a muffin tin.
- Step 2: In a separate bowl, beat cream cheese and granulated sugar until smooth. Stir in vanilla extract.
- Step 3: In a saucepan, combine diced rhubarb, water, and powdered sugar. Cook over medium heat until rhubarb is tender and mixture has thickened (about 5-7 minutes). Let cool slightly.
- Step 4: Spoon the cream cheese mixture into the muffin tin, on top of the graham cracker crust.
- Step 5: Top each cheesecake bomb with the rhubarb mixture.
- Step 6: Bake for 15-20 minutes, or until the filling is set. Let cool completely before serving. Refrigerate for at least an hour before serving.
Notes
- Store leftover cheesecake bombs in an airtight container in the refrigerator for up to 3 days to maintain their creamy texture.
- For a warm, comforting treat, gently microwave individual cheesecake bombs for 10-15 seconds.
- Garnish your Rhubarb Cheesecake Bombs with a sprig of mint or a dusting of extra powdered sugar for an elegant presentation.
- Chef's tip: Ensure your cream cheese is fully softened for the smoothest, most luxurious filling!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American