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Choco Cheesecake Cookie Bites Recipe

Choco Cheesecake Cookie Bites Recipe
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★★★★★

4.8 from 8 reviews

Indulge in these delightful Choco Cheesecake Cookie Bites that perfectly combine rich chocolate brownie batter with a creamy, tangy cheesecake filling. These bite-sized treats feature a marbled effect and are easy to make, perfect for parties, snacks, or dessert anytime.

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

Other Ingredients

  • 1/2 cup semisweet chocolate chips
  • 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). Line a baking sheet with parchment paper to prevent sticking and facilitate easy removal of the cookie bites.
  2. Make the Brownie Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine all dry ingredients evenly. In a separate large bowl, mix the melted butter with granulated sugar until well blended. Beat in the eggs and vanilla extract until the mixture is smooth and uniform. Gradually add the dry ingredient mixture into the wet mixture, stirring just until combined to avoid overmixing. Fold in the semisweet chocolate chips carefully.
  3. Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese with powdered sugar and lemon zest until the mixture is creamy, smooth, and free of lumps, creating a luscious cheesecake layer.
  4. Assemble the Cookie Bites: Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly to cover the base. Drop spoonfuls of the cheesecake filling over this brownie layer, then gently spread forming a thin, even layer. Spoon or drizzle the remaining brownie batter over the cheesecake filling. Use a knife or toothpick to swirl the two batters gently to create a beautiful marbled effect.
  5. Bake: Place the assembled pan in the preheated oven and bake for 20 to 25 minutes. The edges should be set and firmer, while the center remains slightly soft to ensure a fudgy texture. Once done, remove from oven and let cool completely on a wire rack.
  6. Cut into Bites: Once fully cooled, carefully lift the entire baked layer out of the pan using the parchment paper overhang. Place it on a cutting board and slice into small, bite-sized squares or rectangles, perfect for serving and sharing.

Notes

  • Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
  • Do not overbake; a slightly soft center ensures moist and fudgy cookie bites.
  • Use parchment paper with overhang for easy removal from the pan.
  • Lemon zest is optional but adds a lovely bright contrast to the chocolate and cheesecake flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: chocolate cheesecake bites, chocolate cookie bites, brownie cheesecake bites, marbled cheesecake bars, easy party dessert

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