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Choco-Cheesecake Cookie Bites Recipe

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★★★★★

4.1 from 48 reviews

Delight in these decadent Choco-Cheesecake Cookie Bites, combining rich, fudgy brownie-like cookie layers with a smooth, tangy cheesecake swirl. Perfect as an indulgent snack or dessert, these bite-sized treats offer the perfect balance of chocolate and creamy cheesecake in every bite.

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 Mix-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

  1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Make the Brownie Batter: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt to blend all the dry ingredients. In a separate bowl, mix the melted butter with the granulated sugar until combined. Beat in the eggs and vanilla extract until the mixture is smooth and glossy. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Fold in the semisweet chocolate chips evenly throughout the batter.
  3. Prepare the Cheesecake Filling: In a clean bowl, beat the softened cream cheese with powdered sugar and lemon zest (if using) until the mixture is creamy, smooth, and free of lumps.
  4. Assemble the Cookie Bites: Pour about two-thirds of the brownie batter onto the lined baking sheet and spread it evenly to create a base layer. Drop spoonfuls of the cheesecake filling over this layer and gently spread it to form a thin, even layer. Drizzle or dollop the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to swirl the two batters together slightly, creating a marbled effect for visually appealing bites.
  5. Bake: Place the assembled baking sheet in the preheated oven. Bake the layered batter for 20-25 minutes until the edges are set but the center remains slightly soft, ensuring a moist and fudgy texture.
  6. Cut into Bites: Once baked, remove the pan from the oven and allow it to cool completely on a wire rack. Using the parchment paper overhang, lift the baked slab out of the pan and place it on a cutting board. Cut into small, bite-sized squares or rectangles for easy serving and enjoyment.

Notes

  • You can omit the lemon zest if you prefer a purely chocolate and cream cheese flavor.
  • Ensure the cream cheese is softened to room temperature to achieve a smooth cheesecake filling without lumps.
  • For extra texture, consider adding chopped nuts to the brownie batter.
  • Store the cookie bites in an airtight container in the refrigerator for up to 5 days.
  • Let the bites come to room temperature before serving for the best flavor and texture.

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

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