Description
A delightful twist on traditional cheesecake, these twice-baked rhubarb cheesecake bombs combine creamy cheesecake with the tartness of rhubarb for a stunning dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 ½ cups chopped rhubarb
- ¼ cup water
- 2 tablespoons honey
- 16 oz cream cheese, softened
- ½ cup sour cream
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Powdered sugar, for dusting
- Optional garnish: fresh mint or whipped cream
Instructions
- Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into the bottoms of 12 silicone muffin molds or a greased cupcake pan. Bake for 10 minutes, then set aside to cool.
- In a small saucepan, combine chopped rhubarb, water, and honey. Simmer over medium heat for 8–10 minutes until soft. Remove from heat and let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sour cream, ⅔ cup sugar, eggs, vanilla extract, and cornstarch. Mix until creamy and lump-free.
- Spoon a layer of cheesecake filling over the cooled crusts. Add a teaspoon of rhubarb filling to each center and swirl gently with a toothpick. Top with more cheesecake filling until molds are full.
- Bake at 325°F (160°C) for 25–30 minutes or until centers are set. Cool completely and chill for at least 2 hours.
- Preheat the oven to 375°F (190°C). Remove chilled cheesecakes from molds and place on a parchment-lined baking sheet. Bake for an additional 8–10 minutes until tops are golden.
- Let cool to room temperature, dust with powdered sugar, and garnish if desired.
Notes
For best results, avoid overmixing the cheesecake filling and be sure to chill the bombs before the second bake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bomb
- Calories: 240
- Sugar: 14g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg