Description
Deliciously creamy cheesecake bites with a tangy rhubarb swirl, perfect for a sweet treat.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup rhubarb, chopped
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 cup powdered sugar
- 1/4 cup graham cracker crumbs
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- Add the egg and mix until just combined.
- In a small saucepan, combine the chopped rhubarb, water, and cornstarch. Cook over medium heat until the rhubarb is soft and the mixture thickens.
- Swirl the rhubarb mixture into the cheesecake batter.
- In another bowl, mix graham cracker crumbs and melted butter. Press this mixture into the bottom of a mini muffin tin.
- Fill each muffin cup with the cheesecake batter.
- Bake for 15-20 minutes, or until the edges are set and the center is slightly jiggly.
- Allow to cool, then refrigerate for at least 2 hours before serving.
Notes
- For a sweeter taste, you can adjust the sugar in the rhubarb mixture.
- These bites can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 bite
- Calories: 80
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg