These treats combine the essences of two of the most favoritedesserts, brownies and cheesecake, into shareable, bite-sized squares. For me, though, these cookie bites throw me back to baking with my grandmother because she’d always say, “Just a little more chocolate or that dollop of something creamy makes any dessert special”.
These little bites are merely a rich, intense brownie base with a swirl of cheesecake to give that tangy flavor-just the right amount of sweet and creamy. They are so versatile, too-easy casual get-togethers, more formal ones-and can be made ahead!
The Essentials: Ingredients You’ll Need for Choco-Cheesecake Cookie Bites
Brownie Batter
The brownie layer serves as the base and the top of these bites, providing a fudgy, chocolatey contrast to the cheesecake filling. Here’s a quick breakdown of the essentials for the brownie batter:
- All-Purpose Flour and Unsweetened Cocoa Powder: These two ingredients give structure and rich chocolate flavor. Using a good-quality cocoa powder will make the chocolate flavor shine.
- Granulated Sugar: This adds sweetness and helps give the brownies that coveted fudgy texture.
- Melted Unsalted Butter: Melted butter gives the brownies a dense, chewy texture. It blends well with the dry ingredients to create a smooth batter.
- Eggs and Vanilla Extract: Eggs help bind the ingredients, while vanilla enhances the flavor profile, balancing the sweetness with a subtle warmth.
- Semisweet Chocolate Chips: Folded into the batter for an extra hit of chocolate in every bite.
Cheesecake Filling
The creamy layer of cheesecake filling is what makes these bites extra special. For the filling, you’ll need:
- Cream Cheese: Softened to room temperature for smooth, creamy mixing.
- Powdered Sugar: This sweetens the cream cheese without creating a gritty texture, as granulated sugar might.
- Optional Lemon Zest: A hint of lemon zest brightens up the rich filling, adding just a touch of freshness to balance the flavors.
Essential Tools and Pan Size for the Best Results
For this recipe, using the right pan makes a huge difference. An 8×8-inch square baking pan is ideal for the amount of batter this recipe makes, resulting in perfect layers and the right texture for each bite. Larger pans, such as a 9×13, would spread the batter too thin, changing the texture and possibly drying out the layers.
Lining the pan with parchment paper also makes it easier to lift the baked mixture out and cut it cleanly once cooled. You will also need basic implements: a few mixing bowls, a whisk, and a spatula.
Layering and Swirling Technique: Creating Beautiful Bites
To assemble these bites, you take the brownie batter as the base layer and spread it evenly in a lined pan. Then, drop spoonfuls of the cheesecake filling over the brownie layer so that you can spread it into a thin layer without disturbing the base. With this action, you will be adding dollops of the remaining brownie batter over the well-spread cheesecake layer.
With a knife or toothpick, swirl the top brownie and cheesecake layers to form a marbled effect. Sort of classy and really helps make every single bite include both brownie and cheesecake.
Baking Tips: Achieving the Perfect Texture
These will need to bake in a preheated oven at 350°F for 20-25 minutes total. It’s a little bit of a trade-off, baking brownies versus cheesecake. They are done when the edges are set, the middle soft-but not too jiggly.
Overbaking will dry out the brownie layer, and underbaking might mean a cheesecake layer that’s far too soft. The cooling of a pan is very important to set the cheesecake filling; you will know that slices cut without any trouble are neat.
Creative Ideas for Serving Your Choco-Cheesecake Cookie Bites
The treats are great plain, but you could kick it up a notch with a serving of chocolate ganache drizzled on top, whipped cream dolloped on top, or fresh berries on the side. If you’re thinking of making a big platter for a party, build them with several other smaller desserts for a nice presentation. Alternatively, wrap them individually for a wonderful takeaway treat for your guests.
Ready to Give It a Go?
These Choco-Cheesecake Cookie Bites will surely be the ultimate yet easiest-to-make indulgence for any sweet tooth out there. Because of the layer-upon-layer texture and flavor, they’re absolutely perfect to whip up on just about any occasion: be it entertaining or just indulging at home.
Have fun with swirl patterns, and don’t forget to show us yours! Love this recipe? Then pin it to your favorite dessert board so that when the craving hits next, you know where to find it!
Choco-Cheesecake Cookie Bites Recipe
These Choco Cheesecake Cookie Bites combine rich chocolate cookie crusts with creamy cheesecake centers for a delicious bite-sized dessert. Easy to make and bringing together the best of both worlds—chocolate and cheesecake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the Oven: Set your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper
- Make the Brownie Batter:
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another bowl, blend the melted butter with the granulated sugar until well combined. Beat in the eggs and vanilla extract until smooth.
Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips - Prepare the Cheesecake Filling:
In a separate bowl, beat the cream cheese with powdered sugar and lemon zest 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, spreading gently to form a thin layer.
Drizzle or dollop the remaining brownie batter over the cheesecake layer, then use a knife or toothpick to swirl the two layers slightly for 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 overhang. Place it on a cutting board and cut into small bite-sized squares or rectangles.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 824Total Fat 43gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 14gCholesterol 183mgSodium 296mgCarbohydrates 103gFiber 4gSugar 70gProtein 11g
What size pan?
Hi there! For the Choco-Cheesecake Cookie Bites, you’ll want to use an 8×8-inch baking pan. This size will give you the ideal thickness for those delicious brownie and cheesecake layers to swirl together beautifully. Let me know if you have any other questions—happy baking! 😊
Your picture looks beautiful. Are those chocolate chips or a chocolate bar cut into pieces? The chips look bigger than regular chocolate chips.
Thanks.
Hi Kathy, thank you for noticing the details in the picture! Those are semisweet chocolate chips as listed in the ingredients, and they appear larger because some melted into rich pools of chocolate during baking while others retained their shape. If you’d like a similar effect but with an even more dramatic look, you could use a chopped chocolate bar, which tends to melt into larger, gooier pockets. Let me know if you give that a try—I’d love to hear how it turns out!
Looks divine , I”m gonna try it
I can’t wait for you to try it, Farida.
Those choco-cheesecake cookie bites are a real treat. If you have any questions along the way or want some tips for getting that perfect texture, just let me know. I’d love to hear how they turn out for you!
Hello 👋 darling 😘
I love love ❤️ love this combination 😍
I’d love to bake them in cupcake trays.
Any suggestions 🤔
Please 🙏
Hi Munira 💛 cupcake trays are great for these! I’ve done it myself when I wanted neater portions and less slicing. Just line each cup with parchment or use good nonstick liners, then spoon in a layer of brownie batter, add a bit of the cheesecake mix, and top with a little more brownie. Don’t overfill 2/3 full is plenty since they puff a bit.
Bake at 350°F, but check them early, mine were ready in about 18-20 minutes. Look for set edges and a slightly soft center. Hope you give it a go 😊