Why You’ll Love This Recipe

This recipe combines two classic desserts—cheesecake and chocolate brownies—into one irresistible bite-sized treat. The rich chocolate brownie batter forms the perfect base for the creamy cheesecake layer, creating a marbled effect that’s both visually stunning and delicious. With a soft, gooey center and a slight tang from the cream cheese filling, these cookie bites offer a satisfying balance of flavors. They’re easy to make, require minimal ingredients, and are perfect for any occasion!

Ingredients

For the Brownie Batter

1 cup all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup semisweet chocolate chips

For the Cheesecake Filling

½ cup cream cheese, softened
¼ cup powdered sugar
1 teaspoon lemon zest (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Make the Brownie Batter:

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another bowl, blend the melted butter and granulated sugar until well combined. Beat in the eggs and vanilla extract until smooth.
Gradually mix 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 creamy and smooth.

Assemble the Cookie Bites:

Pour about 2/3 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, then use a knife or toothpick to swirl the two layers slightly, creating 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 the tray to cool completely on a wire rack.

Cut into Bites:

Once fully cooled, lift the baked mixture out of the tray using the parchment paper overhang. Place it on a cutting board and cut it into small bite-sized squares or rectangles.

Servings and Timing

Servings: 4 (based on approximately 16-20 bites)
Prep Time: 30 minutes
Cooking Time: 20-25 minutes
Total Time: 40-45 minutes

Variations

Add-ins: You can fold in other mix-ins like chopped nuts (walnuts or pecans), white chocolate chips, or mini marshmallows for extra texture.
Cheesecake Flavor: Experiment with different flavors for the cheesecake layer. For example, add a splash of vanilla extract, or mix in some fruit puree like raspberry or strawberry for a fruity twist.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these bites gluten-free.

Storage/Reheating

Storage: Store your Choco-Cheesecake Cookie Bites in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
Reheating: These bites can be enjoyed cold or at room temperature. If you prefer them warm, pop them in the microwave for a few seconds to soften the cheesecake filling.

FAQs

Can I use a different type of chocolate in the batter?

Yes, you can use milk chocolate or dark chocolate instead of semisweet chocolate chips, depending on your preference.

Can I make this recipe without the cheesecake filling?

The cheesecake filling adds a creamy element to the bites, but if you prefer, you can skip it and make them as regular chocolate brownies.

Can I freeze these cookie bites?

Yes, you can freeze them for up to 2 months. Store them in an airtight container or freezer-safe bag, and let them thaw at room temperature when you’re ready to eat them.

How can I make the cheesecake filling firmer?

If you prefer a firmer cheesecake filling, you can add an extra tablespoon of powdered sugar or refrigerate the mixture before assembling the bites.

Can I double the recipe?

Yes, you can double the ingredients to make a larger batch. Just make sure to adjust the baking time if you use a larger pan.

Conclusion

These Choco-Cheesecake Cookie Bites are the perfect blend of decadent chocolate brownies and creamy cheesecake in a convenient, bite-sized form. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these treats are sure to impress. They’re easy to make, customizable, and guaranteed to be a crowd favorite!

Choco-Cheesecake Cookie Bites Recipe

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Decadent Choco-Cheesecake Cookie Bites, combining rich chocolate brownies and creamy cheesecake in one bite-sized treat. A perfect fusion of flavors!

Author: Amy
Prep Time: 30 minutes
Cook Time: undefined
Total Time: 40-45 minutes
Yield: 4 servings (16-20 bites)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Make the Brownie Batter: Whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, blend the melted butter and granulated sugar until combined. Beat in the eggs and vanilla extract, then mix in the dry ingredients. Fold in the chocolate chips.
Prepare the Cheesecake Filling: Beat the softened cream cheese with powdered sugar and lemon zest (if using) until smooth and creamy.
Assemble the Cookie Bites: Pour about 2/3 of the brownie batter into the prepared baking pan, spreading it evenly. Drop spoonfuls of cheesecake filling over the brownie layer, then drizzle or dollop the remaining brownie batter over the top. Use a knife to swirl the layers together.
Bake: Bake for 20-25 minutes until the edges are set but the center is still slightly soft. Remove from the oven and let it cool completely on a wire rack.
Cut into Bites: Once fully cooled, lift the baked mixture from the pan using the parchment paper, place it on a cutting board, and cut into small bite-sized squares or rectangles.