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Choco-Cheesecake Cookie Bites Recipe

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4.4 from 67 reviews

These Choco-Cheesecake Cookie Bites combine rich chocolate brownie batter with a creamy cheesecake filling, creating irresistible bite-sized treats perfect for dessert or sharing. Featuring a marbled effect achieved by swirling the cheesecake and brownie layers together, this recipe is easy to make and sure to satisfy any sweet tooth.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Brownie Batter

  • 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

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 ease cleanup.
  2. Make the Brownie Batter: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine the dry ingredients. In another bowl, blend the melted butter with granulated sugar until well mixed. Beat in the eggs and vanilla extract until smooth. Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing. Fold in the semisweet chocolate chips gently.
  3. Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and lemon zest until creamy and smooth, ensuring no lumps remain.
  4. Assemble the Cookie Bites: Pour about two-thirds of the brownie batter into the lined baking pan and spread evenly to form a base layer. Drop spoonfuls of the cheesecake filling over the brownie layer and spread gently 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 together slightly, creating a marbled effect.
  5. Bake: Place the pan in the preheated oven and bake for 20-25 minutes. The edges should be set while the center remains slightly soft. Remove from the oven and allow the pan to cool completely on a wire rack to let the flavors meld and the bites set properly.
  6. Cut into Bites: Once fully cooled, use the parchment overhang to lift the baked mixture out of the pan. Transfer to a cutting board and slice into small, bite-sized squares or rectangles for serving.

Notes

  • Ensure the cream cheese is softened to prevent lumps in the cheesecake filling.
  • Do not overmix the brownie batter to keep the bites tender and moist.
  • Allow the baked cookie bites to cool fully before cutting to maintain shape.
  • Optional lemon zest adds a subtle brightness; omit if preferred.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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