Takes the Cake Mini Cheesecake with Chocolate Crust and Berry Topping Recipe

One way I handle my serious sweet tooth is by making my own treats. I can control my intake of not-so-healthy ingredients and not go overboard on the sugar I love so much. It also helps that I make smaller portions than what I would get from the store. While I’m not a huge fan of cheesecake, I found my kitchen stocked with all the ingredients plus a huge bag of Brownie Brittle Chocolate Chip that was taunting me. I figured that making the crust from the tasty snack and topping the whole thing off with a sweet berry sauce and whipped cream would make it more my taste. I was right! This recipe makes for a rich dessert(so rich that I could only eat a small amount at a time) well-worth the sugar and calories.

1 cup Brownie Brittle Chocolate Chip(from $1.99 at target.com)
1.5 tbsp margarine, melted
3/4(8 ounce) package of Philadelphia Cream Cheese
4.5 tbsp sugar
1/4 cup sour cream
1/4 tsp vanilla extract
1 egg
1/2 bag of frozen berries
Miracle Whip to taste

Heat oven to 375 degrees F. Crush brownie brittle finely, mix with butter, then press onto the bottom of a 6-inch cake pan. Beat cream cheese and 3 tbsp sugar in large bowl with a whisk or mixer. Mix in sour cream and vanilla. Add egg and blend mixture. Bake 30 minutes or until top is golden brown and center is almost set. Refrigerate 2 hours. To make berry topping, pour berries into pan and bring to a boil. Lower to medium heat and stir in remaining sugar. Cover and cook until berries are soft and mushy then let cool. Pour berries and sauce over cheese cake and top with whipped cream.

Dionne Evans

Dionne Evans, the Founder/Editor-in-Chief of HBS, is a graduate from Marymount Manhattan College with a BA in Communication Arts. She has been a professional writer for over 7 years and loves everything food, beauty, and travel related. For more information on Dionne, visit:

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