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chocolate marble cheesecake cookies

(1 rating)
angelmee avatar
Recipe by
Donna Geuder
@angelmee
Lockport, IL

I do not know where I got this recipe but each time I make a batch and take it to the party, the bars are gone within minutes. They taste fantastic and melt in your mouth. They are very easy to prepare also.

(1 rating)
yield 24 serving(s)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For chocolate marble cheesecake cookies

  • 3 c
    oreo or hydrox cookie crumbs (including filling)
  • 3/4 c
    finely chopped toasted pecans or walnuts
  • 2 Tbsp
    unsweatened cocoa powder
  • 6-1/2 Tbsp
    butter (melted)
  • 2 pkg
    8 oz pkgs of philadelphi cream cheese (softened)
  • 1 c
    sugar or substiotute splenda or truvia
  • 3 Tbsp
    cornstarch
  • 1/4 tsp
    salt
  • 2
    eggs
  • 2 oz
    semisweet chocolate, melted and cooled
  • 1 1/4 tsp
    vanilla extract
  • CHOCOLATE GLAZE (OPTIONAL)
  • 5 oz
    semisweet chocolate - coarsely chopped
  • 2 Tbsp
    butter
  • 2 Tbsp
    whipping cream

How To Make chocolate marble cheesecake cookies

  • 1
    In large bowl, combine cookie crumbs, nuts, cocoa and melted butter. Turn into lightly greased 9-by-13 inch baking pan. Bake in pre-heated 350-degree oven for 15 minutes. Remove from oven. Cool on rack 10-minutes before filling.
  • 2
    In large mixing bowl, beat Cream Cheese, Sugar, Cornstarch and Salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Transfer 1 cup of mixture to medium bowl and stir in melted chocolate. Stir Vanilla into remaining cheese mixture.
  • 3
    Spread Vanilla mixture evenly on cooled cookie base. Drop heaping tablespoons of the chocolate mixture in 9 randomly spaced places. Use back of same spoon to cut through mixture in a wide zigzag pattern to create marbled effect. Do not marble too much or colors will blend. Be careful not to touch crumb base or crumbs will be pulled into cheese mixture. Lift pan about 2 inches above countertop and set down sharply to even surface of cheese layer. Repeat once or twice if necessary.
  • 4
    Bake in 350 degree oven for 20 to 25 minutes or until firm. Cool in pan on rack. Prepare optional glaze if desired. Pour glaze over cooled cookies. Smooth with rubber spatula. Cool 15 minutes before covering. Refrigerate overnight before cutting.
  • 5
    Use a sharp thin-bladed knife to cut 24 squares (each about 2 inches), cutting 6 strips on 13 inch side and 4 strips on 9 inch side. Wipe knife with paper towel between cuts. Cookies may be stored in airtight container in refrigerator 5 days. Do not freeze.
  • 6
    CHOCOLATE GLAZE (OPTIONAL) 5 ounces semisweet Chocolate, coarsely chopped 2 tablespoons Butter 2 tablespoons Whipping Cream Combine ingredients in small saucepan over medium-low heat and cook, stirring often, until glaze is smooth. Cool to room temperature.
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