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Choco-Cheesecake Cookie Bites Recipe

★★★★★

4.7 from 123 reviews
  • Author: Andria
  • Total Time: 40 minutes
  • Yield: 20-24 cookie bites 1x

Description

Indulge in these delightful Choco-Cheesecake Cookie Bites that combine rich chocolate brownie layers with a creamy, tangy cheesecake swirl. Perfectly bite-sized and marbled with luscious cream cheese filling, these treats offer a moist and decadent experience in every morsel.

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 and Filling

  • 1/2 cup semisweet chocolate chips
  • 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°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow easy removal of the baked bites.
  2. Make the Brownie Batter: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt to ensure even distribution. In another bowl, combine the melted butter and granulated sugar until well blended. Beat in the eggs one at a time, then add vanilla extract, mixing until smooth. Gradually add the dry ingredients and stir until just combined, then fold in the chocolate chips gently to keep the batter light.
  3. Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and optional lemon zest until the mixture is creamy and smooth, free of lumps for a silky texture.
  4. Assemble the Cookie Bites: Pour approximately two-thirds of the brownie batter into the prepared pan, spreading it evenly to cover the base. Spoon dollops of the cheesecake filling over the brownie layer and gently spread to form a thin, even layer. Top with the remaining brownie batter in small spoonfuls and use a knife or toothpick to swirl the layers together to create a beautiful marbled effect.
  5. Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the edges are set and slightly pulling away from the sides but the center remains soft to the touch, indicating moistness inside.
  6. Cool and Cut: Remove the pan from the oven and cool completely on a wire rack. Once cooled, lift the baked mixture out using the parchment paper edges. Transfer to a cutting board and slice into small bite-sized squares or rectangles for easy serving and enjoyment.

Notes

  • Ensure the cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
  • Do not overmix the brownie batter after adding flour to keep the texture tender.
  • Use parchment paper to help lift the entire slab easily for cutting.
  • Lemon zest is optional but enhances the cheesecake flavor with a subtle citrus note.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cheesecake bites, brownie cheesecake bites, chocolate dessert bites, marbled cheesecake brownies, easy dessert bites, chocolate cookie bites

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