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Choco Cheesecake Cookie Bites Recipe

Choco Cheesecake Cookie Bites Recipe
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★★★★★

5.2 from 16 reviews

Delight in these irresistible Choco Cheesecake Cookie Bites, combining rich chocolate brownie cookie dough with a creamy cheesecake swirl for a perfect bite-sized treat. These easy-to-make cookie bites are ideal for parties or an indulgent snack that blends the fudgy texture of brownies with the smoothness of cheesecake.

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

  • 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 ensure easy removal after baking.
  2. Make the Brownie Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, blend the melted butter with granulated sugar until well combined. Beat in eggs and vanilla extract until the mixture is smooth. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in the semisweet chocolate chips evenly.
  3. Prepare the Cheesecake Filling: In another bowl, beat the softened cream cheese with powdered sugar and lemon zest until creamy and smooth, creating a tangy, sweet layer for the cookies.
  4. 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 and gently spread it to form a thin, even layer. Dollop or drizzle the remaining brownie batter on top of the cheesecake layer and use a knife or toothpick to swirl the layers together for a beautiful marbled effect.
  5. Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center remains slightly soft, ensuring the bites stay fudgy without overbaking. Remove from the oven and allow to cool completely on a wire rack.
  6. Cut into Bites: Once cool, lift the entire baked slab out using the parchment paper overhang and place it on a cutting board. Cut into small bite-sized squares or rectangles, perfect for sharing or snacking.

Notes

  • For best texture and ease of cutting, ensure the cookie bites are fully cooled before slicing.
  • The optional lemon zest in the cheesecake filling adds a subtle brightness but can be omitted if preferred.
  • You can substitute semisweet chocolate chips with dark chocolate or mini chocolate chunks for varied texture.
  • Store the cookie bites in an airtight container in the refrigerator for up to 5 days.
  • To serve, allow chilled bites to come to room temperature for about 10 minutes for the best flavor and texture.

Nutrition

Keywords: choco cheesecake bites, chocolate cookie bites, cheesecake cookies, chocolate dessert bites, bite-sized cheesecake brownies

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