Choco Cheesecake Cookie Bites – Fudgy Brownie Meets Creamy Cheesecake

These Choco Cheesecake Cookie Bites combine the best of two worlds: rich, fudgy brownies with a creamy, tangy cheesecake swirl. The chocolatey brownie base provides a dense, satisfying bite, while the cheesecake filling adds a soft, velvety contrast. The hint of lemon zest in the cheesecake balances the richness, making these bites the perfect indulgence. They're ideal for casual gatherings, holidays, or any time you're craving a sweet, bite-sized treat. You can also get creative with the swirl patterns to make each bite unique! Best enjoyed fresh or stored in an airtight container for a few days.

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)
  
  

Directions

1. Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper for easy removal later.
   
   

2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
   
   

3. In a separate bowl, combine the melted butter with granulated sugar and blend well. Add the eggs and vanilla extract and mix until smooth.
   
   

4. Gradually add the dry ingredients into the wet ingredients and stir until just combined. Fold in the chocolate chips.
   
   

5. In another bowl, beat the softened cream cheese with powdered sugar and lemon zest (if using) until smooth and creamy.
   
   

6. Pour about 2/3 of the brownie batter into the prepared pan and spread evenly to cover the base.
   
   

7. Drop spoonfuls of the cheesecake filling over the brownie layer, spreading it gently to form a thin layer.
   
   

8. Drizzle or dollop the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to swirl the two layers for a marbled effect.
   
   

9. Bake for 20-25 minutes, or until the edges are set, and the center is still slightly soft.
   
   

10. Remove from the oven and allow the tray to cool completely on a wire rack.
    
    

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

Nutritional Value (per serving, based on 16 servings)

• Calories: 200 kcal
  
  

• Protein: 3g
  
  

• Fat: 12g
  
  

• Carbohydrates: 24g
  
  

• Fiber: 2g
  
  

• Sugars: 18g