Choco-Cheesecake Cookie Bites Recipe
Introduction
Choco-Cheesecake Cookie Bites combine the rich, fudgy texture of chocolate brownie with a creamy cheesecake swirl, creating a perfect bite-sized treat. These delightful morsels are easy to make and perfect for sharing at any gathering or enjoying as a sweet snack.
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
- Step 1: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, combine the melted butter with the granulated sugar until mixed well. Beat in the eggs and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips gently.
- Step 3: In a separate bowl, beat the softened cream cheese with powdered sugar and lemon zest until creamy and smooth.
- Step 4: Pour about two-thirds of the brownie batter into the prepared baking sheet, spreading it evenly to cover the base. Drop spoonfuls of the cheesecake filling over this layer, spreading gently to form a thin layer. Then, 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.
- Step 5: Bake for 20 to 25 minutes, or until the edges are set but the center remains slightly soft. Remove from the oven and allow the pan to cool completely on a wire rack.
- Step 6: Once cooled, lift the baked mixture from the pan using the parchment paper overhang. Place on a cutting board and cut into small bite-sized squares or rectangles.
Tips & Variations
- For extra richness, try adding a handful of chopped nuts to the batter.
- Swap semisweet chocolate chips for white or dark chocolate chips for a different flavor profile.
- Lemon zest is optional but adds a nice brightness to balance the chocolate.
- Use full-fat cream cheese for a creamier filling that holds its shape well.
Storage
Store the cookie bites in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for a few minutes before serving for the best texture. You can also freeze them for up to 2 months; thaw in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese for the cheesecake filling?
Yes, but the texture might be less creamy and a bit more dense. Full-fat cream cheese is recommended for the best taste and consistency.
How do I prevent the cheesecake layer from mixing too much with the brownie batter?
Drop the cheesecake filling gently over the brownie batter and spread carefully without disturbing the underlying layer. When swirling, use a light touch to create marbling without fully mixing the layers.
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Choco-Cheesecake Cookie Bites Recipe
- Total Time: 40 minutes
- Yield: 24 bite-sized pieces 1x
Description
Delight in these irresistible Choco-Cheesecake Cookie Bites, featuring a rich, fudgy brownie base swirled with creamy cheesecake filling. Perfect as bite-sized treats for parties or an indulgent snack, these marbled morsels combine the best of chocolate and cheesecake in a single, decadent dessert.
Ingredients
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
- Preheat the Oven: Set your oven to 350 degrees F (175 degrees C). Line a baking sheet or pan with parchment paper to prevent sticking and make cleanup easier.
- Make the Brownie Batter: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to combine the dry ingredients evenly. In another bowl, blend the melted unsalted butter with granulated sugar until well combined. Beat in the eggs and vanilla extract until the mixture is smooth and uniform. Gradually fold the dry ingredients into the wet mixture until just combined. Finally, fold in the semisweet chocolate chips to add texture and flavor.
- Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and optional lemon zest until creamy and smooth, creating a luscious cheesecake layer.
- Assemble the Cookie Bites: 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 in an even layer, then gently spread it to form a thin cheesecake layer. Drizzle or dollop the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to swirl the two layers slightly to create an attractive marbled effect.
- Bake: Place the assembled pan in the preheated oven and bake for 20-25 minutes, or until the edges are set but the center still appears slightly soft, indicating a fudgy texture. Remove from the oven and allow the tray to cool completely on a wire rack.
- Cut into Bites: Once fully cooled, lift the baked mixture out of the tray using the parchment paper overhang. Place it on a cutting board and cut into small bite-sized squares or rectangles, perfect for serving at gatherings or as a delicious snack.
Notes
- Ensure the cream cheese is softened at room temperature to make the cheesecake filling smooth and easy to spread.
- Do not overmix the brownie batter once you add the dry ingredients to keep the texture tender.
- For a more pronounced lemon flavor in the cheesecake layer, increase the lemon zest slightly.
- Store the bites in an airtight container in the refrigerator to keep the cheesecake layer fresh.
- These bites can also be frozen; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Choco Cheesecake Cookie Bites, brownie bites, cheesecake brownies, chocolate dessert, bite-sized treats, marbled cheesecake brownies
