Choco-Cheesecake Cookie Bites Recipe

ByElla Hart
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Introduction

These Choco-Cheesecake Cookie Bites combine rich chocolate brownie with a creamy cheesecake swirl, creating a perfect bite-sized treat. They’re easy to make and ideal for parties, snacks, or whenever you need a sweet pick-me-up.

The image shows a close-up of three stacked cheesecake cookies on a white marbled surface. Each cookie has three visible layers: a dark brown, slightly crispy outer layer, a creamy light yellow cheesecake layer in the middle, and a glossy melted dark chocolate layer on top that looks soft and shiny. The cookies are thick and have a crumbly texture on the edges with smooth cheesecake inside, and the melted chocolate blends smoothly with the cheesecake layer, creating a rich contrast. The background is plain, focusing all attention on the stacked cookies, photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Step 1: Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, mix the melted butter with granulated sugar until combined, then beat in the eggs and vanilla extract until smooth. Gradually add the dry ingredients and stir until just combined. Fold in the chocolate chips.
  3. Step 3: In a separate bowl, beat the cream cheese with powdered sugar and lemon zest until creamy and smooth.
  4. Step 4: Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cheesecake filling over the brownie layer, spreading gently. Dollop the remaining brownie batter over the cheesecake layer and use a knife or toothpick to swirl the layers together for a marbled look.
  5. Step 5: Bake for 20-25 minutes until the edges are set but the center remains slightly soft. Remove and let cool completely on a wire rack.
  6. Step 6: Once cooled, lift the mixture out using the parchment paper edges. Cut into small bite-sized squares or rectangles.

Tips & Variations

  • For extra flavor, try adding a pinch of espresso powder to the brownie batter to enhance the chocolate.
  • Swap semisweet chocolate chips for white chocolate chips for a sweeter twist.
  • If you like tangier cheesecake, increase the lemon zest or add a teaspoon of lemon juice to the filling.
  • Use a toothpick to create more intricate swirls for a decorative look before baking.

Storage

Store the cookie bites in an airtight container in the refrigerator for up to 4 days. To serve, bring them to room temperature or warm briefly in the microwave for a soft and melty texture.

How to Serve

The image shows a close-up of three stacked cheesecake cookies, each cookie cut in half to reveal layers inside. The outer layer is dark brown, textured like a soft brownie or cookie crust. Inside, there is a creamy pale yellow cheesecake layer filling most of the cookie, with a smooth, glossy dark chocolate layer spread in the center. The edges of the cheesecake layer meet the chocolate cookie crust, showing a dense, moist texture. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie bites ahead of time?

Yes, you can prepare and bake them in advance. Keep them refrigerated for up to 4 days or freeze for longer storage. Thaw in the fridge before serving.

Can I use regular cream cheese straight from the fridge?

For the smoothest cheesecake filling, soften the cream cheese to room temperature before mixing. This helps achieve a creamy texture without lumps.

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Choco-Cheesecake Cookie Bites Recipe

★★★★★

4.7 from 55 reviews
  • Author: Ella
  • Total Time: 40 minutes
  • Yield: 24 cookie bites 1x
Print Recipe

Description

Delight in these decadent Choco-Cheesecake Cookie Bites featuring a rich, fudgy brownie base swirled with creamy, tangy cheesecake filling. Perfectly portioned for snacking or parties, these bite-sized treats combine chocolate and cheesecake in a luscious marbled design.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup semisweet chocolate chips

Cheesecake Filling

  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to ensure easy removal of the cookie bites.
  2. Make the Brownie Batter: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt to combine the dry ingredients. In a separate large bowl, blend the melted butter with the granulated sugar until well combined. Beat in the eggs and vanilla extract until the mixture is smooth and creamy. Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix. Fold in the semisweet chocolate chips to evenly distribute them throughout the batter.
  3. Prepare the Cheesecake Filling: In another clean bowl, beat the softened cream cheese with powdered sugar and lemon zest using an electric mixer or whisk until the filling is creamy, smooth, and free of lumps, adding a subtle tangy flavor with the zest.
  4. Assemble the Cookie Bites: Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly to cover the base. Drop spoonfuls of the cheesecake filling over the brownie layer, gently spreading it into a thin layer. Drizzle or dollop the remaining brownie batter over the cheesecake layer. Using a knife or toothpick, swirl the two layers lightly to create an attractive marbled effect, blending the flavors visually and texturally.
  5. Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes until the edges are set and slightly firm, while the center remains slightly soft and fudgy. This ensures a perfect texture contrast between the brownie and cheesecake layers. Remove from oven and let the pan cool completely on a wire rack for easier handling and cutting.
  6. Cut into Bites: Once fully cooled, gently lift the baked brownie-cheesecake slab out of the pan using the parchment paper overhang. Place it onto a cutting board and cut into small bite-sized squares or rectangles, perfect for serving or storing as snacks.

Notes

  • Be careful not to overbake; the center should remain slightly soft to maintain a fudgy texture.
  • Lemon zest in the cheesecake filling is optional but adds a refreshing contrast to the rich chocolate.
  • Use room temperature cream cheese for easier blending and a smooth filling.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • These bites can be frozen for up to 2 months; thaw before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cheesecake bites, brownie bites, dessert bites, chocolate dessert, cheesecake dessert, easy baked treats, marbled cheesecake brownies

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