Description
Delight in these rich and fudgy Choco-Cheesecake Cookie Bites that combine a luscious chocolate brownie base with a smooth, tangy cheesecake swirl. Perfectly bite-sized, these treats offer a harmonious blend of cocoa and cream cheese flavors, ideal for any dessert occasion or sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Brownie Batter
- 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) and line a baking sheet with parchment paper to prepare for baking.
- Make the Brownie Batter: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine the dry ingredients. In a separate bowl, blend the melted butter with granulated sugar until well combined. Beat in the eggs and vanilla extract until the mixture is smooth. Gradually incorporate the dry mixture into the wet ingredients until just combined, then fold in the semisweet chocolate chips gently.
- Prepare the Cheesecake Filling: In another bowl, beat the softened cream cheese together with powdered sugar and optional lemon zest until creamy and smooth, ensuring no lumps remain.
- Assemble the Cookie Bites: Pour about two-thirds of the brownie batter onto the prepared baking pan, spreading it evenly. Drop spoonfuls of the cheesecake filling over the brownie layer and spread gently to create a thin, even layer. Next, dollop or drizzle the remaining brownie batter over the cheesecake layer and use a knife or toothpick to swirl the two batters lightly, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the edges are set while the center remains slightly soft to the touch. Remove from the oven and allow to cool completely on a wire rack.
- Cut into Bites: Once fully cooled, use the parchment paper overhang to lift the baked mixture out of the pan. Transfer to a cutting board and slice into small bite-sized squares or rectangles, ready to serve.
Notes
- Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.
- Do not overbake; the center should remain slightly soft for the best texture.
- For a zingy twist, lemon zest is optional but recommended in the cheesecake layer.
- Use parchment paper with overhang to easily lift the entire baked slab for easy cutting.
Nutrition
- Serving Size: 1 bite (approx. 25g)
- Calories: 120
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
