Choco-Cheesecake Cookie Bites Recipe
Introduction
These Choco-Cheesecake Cookie Bites combine rich chocolate brownie with a creamy cheesecake swirl for a delightful treat. Perfect for parties or a sweet snack, they are easy to make and irresistibly delicious.
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, blend the melted butter with the granulated sugar until well combined. Beat in the eggs and vanilla extract until smooth.
- Step 3: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips gently.
- Step 4: In a separate bowl, beat the cream cheese with powdered sugar and lemon zest until creamy and smooth.
- Step 5: Pour about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly to cover the base.
- Step 6: Drop spoonfuls of the cheesecake filling over the brownie batter, spreading gently to form a thin layer.
- Step 7: Drizzle or dollop the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to gently swirl the two layers for a marbled effect.
- Step 8: Bake for 20-25 minutes, or until the edges are set but the center is slightly soft. Remove from the oven and cool completely on a wire rack.
- Step 9: Once cooled, lift the baked mixture out using the parchment overhang. Cut into small bite-sized squares or rectangles.
Tips & Variations
- For extra richness, substitute half the chocolate chips with chunks of your favorite dark chocolate.
- Add a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor.
- Swap lemon zest with orange zest for a different citrus twist.
- Use room temperature cream cheese to ensure a smooth cheesecake filling.
Storage
Store the cookie bites in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature or warm slightly before serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookie bites ahead of time?
Yes, you can prepare and bake them in advance. Keep them refrigerated and slice just before serving.
Can I freeze the cookie bites?
Absolutely. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
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Choco-Cheesecake Cookie Bites Recipe
- Total Time: 40 minutes
- Yield: 24 bite-sized cookie bites 1x
- Diet: Vegetarian
Description
These Choco-Cheesecake Cookie Bites are a delightful combination of rich chocolate brownie and creamy cheesecake flavors swirled together in bite-sized treats. Perfect for parties, snacks, or anytime you crave a luscious dessert that’s easy to bake and share.
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 and Add-ins
- 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
- Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet or pan with parchment paper for easy removal of the cookie bites.
- Make the Brownie Batter: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. In another bowl, blend the melted butter with the granulated sugar until combined. Beat in the eggs and vanilla extract until the mixture is smooth. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the semisweet chocolate chips gently.
- Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese together with the powdered sugar and optional lemon zest until creamy and smooth, ensuring no lumps.
- Assemble the Cookie Bites: Pour about two-thirds of the brownie batter evenly into the lined baking pan, spreading to cover the base. Drop spoonfuls of the cheesecake filling over the brownie batter, gently spreading it into a thin layer. Drizzle or dollop the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to swirl both batters together lightly, creating a marbled effect.
- Bake: Place the pan in the oven and bake for 20-25 minutes, or until the edges are set and the center is slightly soft but not liquid. Remove from the oven and let cool completely on a wire rack to set properly.
- Cut into Bites: Once cooled, use the parchment paper overhang to lift the baked cookie slab from the pan. Transfer it onto a cutting board and cut into bite-sized squares or rectangles for serving.
Notes
- For best results, use room temperature eggs and softened cream cheese for smooth mixing.
- The lemon zest in the cheesecake filling is optional but adds a lovely brightness to balance the chocolate.
- Be careful not to overbake; the center should remain slightly soft to maintain a fudgy texture.
- Store leftover cookie bites in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bites freeze well; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cheesecake bites, brownie cheesecake bites, chocolate cookie bites, chocolate dessert bites, easy baked desserts
