Cheesecake Brownie Bites
Chocolate cookie sandwiches with a cream cheese center, built at home and carried in a tin.
- calories
- 320
- weight
- 2.5 oz
- cal / oz
- 128
- protein
- 4 g
- serves
- 8, scales
- prep
- 15 min
- cook
- 0 min
- total time
- 15 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- Snack
- No cook
- Car camping
- Day hike
- Backpacking
- Canoe / raft
- Vegetarian
- Eat in the bag
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Chocolate brownie cookies | 16 | bake at home or buy crisp store-bought ones |
|---|---|---|
| Cream cheese | 6 oz | full fat, softened |
| Brown sugar | 3 tbsp | |
| Butter | 2 tbsp | softened, helps the filling set firm when cold |
| Dark chocolate | 1 oz | finely chopped, folded into the filling |
| Salt | a pinch |
Method
- At home, beat the cream cheese, butter, brown sugar, and salt until smooth. Fold in the chopped chocolate.
- Chill the filling for 30 minutes so it stops being a spread and starts being a slab.
- Spoon a heaped teaspoon onto the flat side of a cookie and press a second cookie on top until the filling reaches the edge.
- Chill the finished sandwiches for an hour, then pack them in a rigid tin with parchment between layers.
- In camp, pull one from the cooler and eat it. Nothing to cook, nothing to wash.
This is a home dessert carried out rather than a trail recipe, and that is deliberate. Cream cheese does not travel without a cooler, so this one belongs on car-camping trips, paddle trips, and short overnights where a cold bag comes along. The filling is stiffened with butter and chilled hard so it behaves like a slab instead of oozing out the sides of the sandwich.
All the work happens at the kitchen counter. Assembly and chilling at home means camp effort is zero: open a tin, hand them out. The chopped chocolate in the filling is structural as much as anything, giving the soft center something to hold onto once it warms up in your hand.
Packing
Rigid tin only. A bag turns them into crumbs and frosting in the first mile. They ride in the cooler and are good for about three days; on a warm trip eat them the first night.
Variations
- Swap the cream cheese for a shelf-stable filling of powdered milk, powdered sugar, and coconut oil if you have no cooler. That version keeps for a week and gets its own dietary math.
- A spoonful of instant espresso powder in the filling darkens the chocolate.
- Freeze them solid before packing. They thaw in the cooler and keep everything else cold on the way.
https://savoriurbane.com/cheesecake-brownie-cookies-cu-ciocolata-reteta-de-biscuiti-umpluti-cu-crema-de-branza