Choco-Cheesecake Cookie Bites Recipe

ByOlivia Monroe
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Introduction

Choco-Cheesecake Cookie Bites combine the rich, fudgy texture of brownie cookie dough with a creamy cheesecake swirl for a delightful bite-sized treat. These sweet morsels are perfect for parties, snacks, or whenever you need a chocolatey indulgence in miniature form.

The image shows three thick cheesecake cookies stacked on top of each other against a soft white background. Each cookie has three visible layers: the outer layer is a dark, rich chocolate cookie with a slightly crackled and crumbly texture, the middle layer is a creamy, pale yellow cheesecake filling that looks smooth and soft, and the center is filled with melted dark chocolate that is glossy and gooey, oozing slightly out of the cheesecake layer. The cookies have uneven edges that show the contrast between the dark and light layers clearly. 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, blend the melted butter with the granulated sugar until well combined. Beat in the eggs and vanilla extract until smooth.
  3. Step 3: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the semisweet chocolate chips.
  4. Step 4: In a separate bowl, beat the cream cheese with powdered sugar and lemon zest until creamy and smooth.
  5. Step 5: Pour about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly to cover the base. Drop spoonfuls of the cheesecake filling over the brownie layer, spreading gently to form a thin layer. Drizzle or dollop the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to swirl the two layers slightly for a marbled effect.
  6. Step 6: Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. Remove from the oven and allow to cool completely on a wire rack.
  7. Step 7: Once fully cooled, lift the baked mixture out of the tray using the parchment paper overhang. Place on a cutting board and cut into small bite-sized squares or rectangles.

Tips & Variations

  • For a richer chocolate flavor, try using dark chocolate chips instead of semisweet.
  • Add a pinch of espresso powder to the batter to enhance the chocolate taste.
  • If lemon zest isn’t your favorite, substitute with orange zest for a different citrus note.
  • Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.

Storage

Store these cookie bites in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows three stacked cheesecake cookies on a white marbled surface. Each cookie is thick with three visible layers: the outer layer is dark brown and looks soft and crumbly like a chocolate cookie, the middle layer is creamy pale yellow resembling cheesecake, and the center layer is dark shiny melted chocolate with a smooth texture. The cookie on top is broken to show the inside layers with melted chocolate oozing out. In the background, there are blurred cookies on the white marbled surface. The photo has soft lighting and looks clear and close-up. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

Yes, low-fat cream cheese can be used, but keep in mind the texture and richness might be slightly lighter than with full-fat cream cheese.

Why is the center of my cookie bites soft after baking?

The center should be slightly soft for a fudgy texture; if it’s too undercooked, try baking a few minutes longer. Remember that they will firm up as they cool.

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Choco-Cheesecake Cookie Bites Recipe

★★★★★

4.7 from 94 reviews
  • Author: Olivia
  • Total Time: 40 minutes
  • Yield: 24 bite-sized pieces 1x
Print Recipe

Description

These Choco-Cheesecake Cookie Bites combine rich, fudgy brownie-like chocolate cookie layers with a creamy, tangy cheesecake filling swirled throughout. Perfectly portioned as bite-sized treats, they offer a decadent balance of chocolate and cheesecake flavors with a soft, chewy texture.

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
  • 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: Set your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to prevent sticking and allow for easy removal.
  2. Make the Brownie Batter: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine the dry ingredients. In a separate bowl, blend melted butter with granulated sugar until well incorporated, then beat in eggs and vanilla extract until smooth. Gradually fold the dry ingredients into the wet mixture until just combined, then gently mix in the chocolate chips for added texture and flavor.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese with powdered sugar and lemon zest in a separate bowl until the mixture is creamy and smooth, ensuring no lumps remain for a silky filling.
  4. Assemble the Cookie Bites: Pour about two-thirds of the brownie batter evenly into the lined baking pan to cover the base. Drop spoonfuls of the cheesecake filling randomly on top of the brownie batter, spreading gently to form a thin layer. Drizzle or dollop the remaining brownie batter over the cheesecake layer and use a knife or toothpick to swirl the layers gently to create a marbled effect.
  5. Bake: Place the assembled pan in the preheated oven and bake for 20-25 minutes, or until the edges are set while the center remains slightly soft to the touch. Remove from oven and allow it to cool completely on a wire rack to let the cheesecake setting solidify.
  6. Cut into Bites: Once fully cooled, lift the baked slab out of the pan using the parchment paper overhang. Transfer to a cutting board and slice into small, bite-sized squares or rectangles perfect for serving and snacking.

Notes

  • Make sure the cream cheese is softened to room temperature for smooth cheesecake filling.
  • Do not overmix the brownie batter once the dry ingredients are added to keep the texture fudgy.
  • The lemon zest is optional but adds a great brightness to the cheesecake layer.
  • Let the baked bites cool completely before cutting to prevent crumbling.
  • Store bites in an airtight container in the refrigerator for up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cheesecake bites, choco cheesecake cookie bites, bite-sized desserts, marbled cheesecake brownies, fudgy chocolate treats

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