Description
Savor the sweet taste of spring with these Rhubarb Cheesecake Bombs – a perfect blend of tangy rhubarb and creamy cheesecake wrapped in a delightful cake.
Ingredients
All-Purpose Flour
Granulated Sugar
Unsalted Butter
Eggs
Baking Powder
Vanilla Extract
Whole Milk
Full-fat Cream Cheese
Powdered Sugar
Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually mix the dry ingredients into the wet ingredients, alternating with the whole milk until just combined.
- In another bowl, beat the full-fat cream cheese with the powdered sugar and lemon juice until smooth to create the cheesecake filling.
- Fill each muffin cup halfway with cake batter, then add a spoonful of cheesecake filling, and top with more cake batter.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Feel free to experiment with alternative sugars and dairy substitutes for a healthier or dietary-friendly version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: Rhubarb, Cheesecake, Dessert, Spring, Baking, American