Dessert

Choco-Cheesecake Cookie Bites Recipe

ByVictor Layne November 9, 2025November 9, 2025

Introduction

These Choco-Cheesecake Cookie Bites combine rich chocolate brownie with creamy cheesecake in every bite. Perfect for parties or an indulgent snack, they offer a delightful marbled texture and irresistible flavor.

The image shows a close-up of three thick cheesecake cookies stacked on top of each other. Each cookie has a dark brown, slightly cracked outer layer with a soft texture. Inside, there is a creamy yellow cheesecake layer mixed with smooth melted dark chocolate chunks in the center. The rich chocolate contrasts with the light cheesecake filling, creating a marbled effect inside the cookies. The background and surface are a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
Step 2: 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.
Step 3: Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips gently.
Step 4: In a separate bowl, beat the cream cheese with powdered sugar and lemon zest until creamy and smooth.
Step 5: Pour about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly to cover the base.
Step 6: Drop spoonfuls of the cheesecake filling over the brownie layer, spreading gently to form a thin layer.
Step 7: Drizzle or dollop the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to swirl the two layers slightly, creating a marbled effect.
Step 8: Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
Step 9: Remove from the oven and allow to cool completely on a wire rack. Once cooled, lift from the pan using the parchment paper overhang and cut into bite-sized squares or rectangles.

Tips & Variations

For extra texture, try mixing chopped nuts into the brownie batter before baking.
If you prefer a tangier cheesecake layer, add a teaspoon of lemon juice along with the lemon zest.
Use white chocolate chips instead of semisweet for a sweeter variation.

Storage

Store the cookie bites in an airtight container in the refrigerator for up to 5 days. To reheat, let them come to room temperature or warm briefly in the microwave for 10-15 seconds.