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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

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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Find it online: https://bitesbyolivia.com/choco-cheesecake-cookie-bites-recipe/