Description
Delight in these rich and indulgent Choco-Cheesecake Cookie Bites, featuring a luscious marbled blend of fudgy brownie batter and creamy cheesecake filling. Perfect as a bite-sized treat for any occasion, these cookie bites combine the deep flavor of cocoa with smooth cream cheese and a hint of vanilla and lemon zest for an irresistible dessert.
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 & 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
- Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet or a baking pan with parchment paper to prevent sticking and for easy removal of the cookie bites later.
- Make the Brownie Batter: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to combine the dry ingredients evenly. In a separate large bowl, mix the melted unsalted butter with the granulated sugar until well combined. Beat in the eggs one at a time, then add vanilla extract, mixing until the batter is smooth. Gradually fold the dry ingredients into the wet mixture just until combined, then gently fold in the semisweet chocolate chips.
- Prepare the Cheesecake Filling: In another bowl, beat the softened cream cheese with the powdered sugar and lemon zest (if using) until the mixture is creamy, smooth, and well combined, creating a luscious cheesecake layer.
- Assemble the Cookie Bites: Pour about two-thirds of the prepared brownie batter into the parchment-lined pan, spreading it evenly to form a base layer. Next, drop spoonfuls of the cheesecake filling evenly over the brownie layer and gently spread it out to create a thin, even layer. Spoon the remaining brownie batter over the cheesecake filling in dollops, then use a knife or toothpick to gently swirl the brownie and cheesecake layers together to achieve a beautiful marbled effect.
- Bake: Place the assembled pan in the preheated oven and bake for 20-25 minutes. Bake just until the edges are set but the center remains slightly soft to keep the bites moist and fudgy. Remove from the oven and allow the pan to cool completely on a wire rack before cutting.
- Cut into Bites: Once fully cooled, lift the baked layered mixture out of the pan using the parchment paper overhang for easy removal. Transfer to a cutting board and carefully cut into small bite-sized squares or rectangles, perfect for serving and enjoying as decadent dessert bites.
Notes
- For best results, ensure the cream cheese is softened to room temperature to achieve a smooth cheesecake filling.
- The lemon zest in the cheesecake filling is optional but adds a lovely fresh flavor contrast to the rich chocolate.
- You can store these cookie bites in an airtight container in the refrigerator for up to 5 days.
- If preferred, add chopped nuts such as walnuts or pecans for extra texture.
- Use parchment paper to line your baking pan to easily lift out the cookie bites without breaking.
Nutrition
- Serving Size: 1 serving (approx. 3-4 bites)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
