No Bake Heath Toffee Cheesecake Pie

No Bake Heath Toffee Cheesecake Pie

Toffee cheesecake pie is a cool and creamy no bake pie that is perfect for summer days! Toffee cheesecake pie has a creamy cheesecake filling  and Heath candy bar pieces all inside an easy store-bought chocolate graham cracker crust. 

Yìeld :     8 servìngs
Prep Tìme :     5 mìns
Cook Tìme : 360 mìns
Total Tìme : 365 mìns

  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 (9-inch) store-bought chocolate graham cracker crust
  • 1 bar (8 oz) cream cheese, softened
  • 1 tub (8 oz) Cool Whip
  • 6 (1.4 oz each) Heath Toffee candy bars (about 1 1/4 cup chopped)

  • In a mixing bowl add the softened cream cheese, sugar, and vanilla extract. Beat together until combined well. 
  • Add the tub of Cool Whip and blend together until combined.
  • Add the chopped Heath bars and stir together with a wooden spoon or spatula. Spread the cheesecake mixture into the prepared graham cracker crust and smooth the top. 
  • Cover pie with the enclosed lid (from the crust) and place in the refrigerater for 6-8 hours before serving. You can also leave it in the fridge overnight. 
  • Garnish with whipped cream and additional Heath Toffee pieces if wanted. I whip together 3/4 cup heavy whipping cream + 2 tablespoons powdered sugar until stiff peaks form. Pipe that on the pie and garnish with chopped candy bars. Or serve the pie as is. 

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