Choco-Cheesecake Cookie Bites Recipe
Introduction
These Choco-Cheesecake Cookie Bites combine rich chocolate brownie with a creamy cheesecake swirl, creating a delightful bite-sized treat. Perfect for sharing or enjoying as a snack, they are easy to make and irresistible to chocolate lovers.
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 the oven to 350 degrees F (175 degrees C). Line a baking sheet or pan with parchment paper.
- Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, mix the melted butter with granulated sugar until well combined. Beat in the eggs and vanilla extract until smooth.
- Step 3: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- 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 pan, spreading it evenly to cover the base. Drop spoonfuls of the cheesecake filling over this layer, spreading gently to form a thin layer.
- Step 6: Drizzle or dollop the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to lightly swirl the two layers for a marbled effect.
- Step 7: Bake for 20-25 minutes, until the edges are set and the center is slightly soft. Remove and allow the pan to cool completely on a wire rack.
- Step 8: Once cooled, lift the baked mixture out using the parchment paper overhang. Cut into small bite-sized squares or rectangles.
Tips & Variations
- Use full-fat cream cheese for the best creamy texture in the cheesecake layer.
- Add a pinch of espresso powder to the brownie batter to enhance the chocolate flavor.
- Swap semisweet chocolate chips for white chocolate or chopped nuts for a different texture.
- If lemon zest isn’t preferred, try orange zest or omit it altogether for a more classic cheesecake flavor.
Storage
Store the cookie bites in an airtight container in the refrigerator for up to 5 days to maintain freshness. For longer storage, freeze them for up to 2 months, thawing in the fridge before serving. Reheat briefly in a microwave if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookie bites gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup to keep the texture similar.
Can I prepare the batter ahead of time?
You can prepare the brownie and cheesecake batters separately a day in advance and refrigerate them. Assemble and bake fresh to ensure the best texture and flavor.
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Choco-Cheesecake Cookie Bites Recipe
- Total Time: 40 minutes
- Yield: 24 bite-sized cookie squares 1x
Description
Indulge in these rich and fudgy Choco-Cheesecake Cookie Bites, combining the decadence of chocolate brownie batter with a creamy, tangy cheesecake swirl. Perfect as bite-sized treats for parties or a delightful snack, these cookies offer a beautiful marbled effect and a satisfying blend of flavors and textures.
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
- Preheat the Oven: Set your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to prepare for baking the cookie bites.
- Make the Brownie Batter: In a bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution. In another bowl, blend the melted unsalted butter with granulated sugar until the mixture is smooth and well combined. Beat in the eggs and vanilla extract until the batter is smooth and uniform. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter. Finally, fold in the semisweet chocolate chips for added texture and richness.
- Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese together with powdered sugar and optional lemon zest until the mixture is creamy, smooth, and free of lumps, creating a sweet and slightly tangy cheesecake layer.
- 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 spread gently to form a thin, even layer. Drizzle or dollop the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to gently swirl the two layers together, creating an attractive marbled effect.
- Bake: Place the assembled pan in the preheated oven and bake for 20-25 minutes. Bake until the edges are set but the center remains slightly soft to maintain a fudgy texture. Once baked, remove from the oven and allow the tray to cool completely on a wire rack to set the layers properly.
- Cut into Bites: After the cookie layer has fully cooled, carefully lift it out of the baking pan using the parchment paper overhang. Transfer it to a cutting board and slice into small, bite-sized squares or rectangles, perfect for serving at gatherings or as a sweet snack.
Notes
- Ensure the cream cheese is softened to room temperature to achieve a smooth filling without lumps.
- Do not overmix the brownie batter to keep the texture tender and fudgy.
- Use parchment paper with an overhang for easy removal of the baked brownies.
- The lemon zest in the cheesecake filling is optional but adds a nice brightness to balance the chocolate richness.
- Store leftover bites in an airtight container in the refrigerator to maintain freshness.
- Allow the baked treats to cool completely before cutting to avoid crumbling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cheesecake bites, chocolate cookie bites, brownie cheesecake, fudgy chocolate cookies, marbled cheesecake cookies, bite-sized desserts
