Description

These Choco Cheesecake Cookie Bites combine the rich, fudgy texture of brownies with a creamy, tangy cheesecake filling. The perfect swirl of brownie and cheesecake in every bite, these treats are easy to make, versatile, and ideal for any occasion. A delightful combination of two beloved desserts!

Ingredients

For the Brownie Batter

1 cup all-purpose flour

½ cup unsweetened cocoa powder

¼ tsp baking powder

¼ tsp salt

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup semisweet chocolate chips

For the Cheesecake Filling

½ cup cream cheese, softened

¼ cup powdered sugar

1 tsp lemon zest (optional)

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Instructions

Preheat the Oven:
Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to make it easier to lift the bites out once baked.

Make the Brownie Batter:
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
In another bowl, blend the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, and mix until fully combined.
Gradually stir in the dry ingredients until just combined, then fold in the chocolate chips.

Prepare the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese with the powdered sugar and lemon zest (if using) until smooth and creamy.

Assemble the Cookie Bites:
Pour about ⅔ 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 gently spread it into a thin layer.
Drizzle or dollop the remaining brownie batter over the cheesecake filling, and use a knife or toothpick to swirl the two layers together to create a marbled effect.

Bake:
Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center is still slightly soft.
Remove from the oven and allow to cool completely on a wire rack.

Cut into Bites:
Once cooled, lift the baked mixture out of the pan using the parchment overhang. Place on a cutting board and cut into small bite-sized squares or rectangles.

Notes

Baking Tips:

Pan Size: An 8×8-inch pan is ideal for this recipe, ensuring the layers aren’t too thin or too thick.

Swirling Technique: For a marbled effect, gently swirl the brownie and cheesecake layers with a knife or toothpick, but don’t overdo it to keep the layers distinct.

Creative Ideas for Serving:

Serve these Choco-Cheesecake Cookie Bites plain or top them with a drizzle of chocolate ganache, whipped cream, or fresh berries for extra indulgence.

For a fun party platter, serve these alongside other bite-sized desserts for variety, or wrap them individually for guests to take home.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Dessert
Method: Baked
Cuisine: American