Brownie Brittle Recipe Name

For the base:
• 1 ½ cups Brownie Brittle, crushed
• 1 tablespoon butter

For the filling:
• 1 can cherry pie filling
• 1 cup chocolate chips, melted
• 1 package (8 ounces) cream cheese, softened
• 1 cup heavy cream
• ½ cup confectioners’ sugar
• 1 teaspoon vanilla extract

For the garnish:
• Cherries
• Crushed and Broken pieces of Brownie Brittle

Crush the Brownie Brittle in a food processor until it resembles fine crumbs. Add the melted butter to the crumbs and mix thoroughly. Press the base into serving dishes. You can tamp it down with a honey dripper if you have one. They work perfectly for small serving dishes. Set the serving dishes aside.

Spoon the cherry pie filling evenly into each dish until it comes about halfway up the side. Set aside.

In a double boiler (or microwave if you prefer), melt the chocolate until it’s smooth. Allow to cool considerably. Set aside.

In a large bowl mix the cream cheese until it becomes slightly fluffy with no lumps. Add the cooled, melted chocolate to it, and mix until combined thoroughly. Set aside.

In a stand mixer whisk the heavy cream on low speed, gradually increasing to high, and mix until it becomes fluffy. It should form soft peaks. Fold in the confectioners’ sugar and mix until combined.

Add the chocolate cream cheese mixture to the whipped cream/confectioners’ sugar mixture slowly, mix on low speed until combined. Add the vanilla extract and mix briefly to combine.

Recipe Created by Food Blogger Kim of

No Bake Brownie Brittle™ Pumpkin Cheesecake

For the crust:

• 2 package (5 ounces each) Chocolate Chip Brownie Brittle

• 1/2 cup unsalted butter, melted

For the filling:

• 2 package (8 ounces each) cream cheese, softened

• 1 can (14 ounces) sweetened condensed milk

• 1 cup canned pumpkin

• 1 tablespoons lemon juice

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 12 ounces frozen whipped topping

• 1/4 cup mini semi-sweet chocolate morsels

To Prepare:

In a food processor, add Brownie Brittle and pulse until fine crumbs. Add melted butter and pulse again until fully combined. Press mixture in bottom of 13x9 baking dish.

In a large mixing bowl, beat cream cheese and sweetened condensed milk until light and fluffy (about 4-5 minutes). Add pumpkin, lemon juice and spices. Beat until combined. Fold in Cool Whip and spread over Brownie Brittle crust. Garnish with chocolate chips on top.

Refrigerated for two hours until set (or overnight). Serve and enjoy!

Prep Time: 2 hours, 10 minutes

Yield: 15 servings

Recipe Created by Food Blogger Aimee of