Description
Choco Cheesecake Cookie Bites – Decadent mini treats with chocolate, cheesecake, and cookie goodness, perfect for quick indulgence and sharing.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ⅔ cup (133g) granulated sugar
- ⅔ cup (133g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2¾ cups (344g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 16 ounces (454g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (90g) mini chocolate chips
- ¾ cup (135g) semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 350°F (175°C). Thoroughly grease a 24-cup mini muffin tin with cooking spray or butter. The proper preparation of your muffin tin is crucial for easy removal of your **Choco Cheesecake Cookie Bites** once baked, so don’t skip this step!
- Step 2: Make Cookie Dough In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This extended creaming creates air pockets that give your cookie base its perfect texture. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. The dough should be slightly firm but moldable.
- Step 3: Form Cookie Cups Scoop about 1½ tablespoons of dough into each mini muffin cup. Using your thumb or the end of a wooden spoon dipped in flour, press down in the center of each dough ball to create a well. Don’t press all the way through – aim to create a depression while maintaining a base and sides. Chill the formed cups in the refrigerator for 15 minutes to prevent spreading during baking.
- Step 4: Pre-Bake Cookie Cups Bake the cookie cups for 8-10 minutes until the edges are just starting to turn golden. They’ll still look slightly underdone in the center – that’s perfect! Remove from the oven and use the back of a spoon to gently re-define the centers if they’ve puffed up. Leave the oven on.
- Step 5: Prepare Cheesecake Filling While the cookie cups cool slightly, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until incorporated. Overmixing introduces air bubbles that can cause cracks, so be gentle! Stir in vanilla extract and fold in mini chocolate chips by hand.
- Step 6: Fill and Bake Spoon or pipe the cheesecake filling into each cookie cup, filling each almost to the top. Bake for 12-15 minutes until the filling is just set but still slightly jiggly in the center. Turn off the oven, crack the door open, and allow the **Choco Cheesecake Cookie Bites** to cool gradually for 30 minutes before removing.
- Step 7: Add Chocolate Swirl Microwave chocolate chips and heavy cream in 20-second intervals, stirring between each, until smooth. Let cool for 2 minutes. Spoon a small amount onto each cheesecake bite and use a toothpick to create beautiful swirls. Refrigerate for at least 2 hours before serving to allow flavors to meld and texture to set perfectly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie bite
- Calories: 220 calories per serving
- Sugar: 11 grams
- Sodium: 150 mg
- Fat: 14 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 55 mg