Ahh cheesecake, makes the mouth water just thinking about it, right? I was very fortunate to run across a fantastic (and perhaps new favorite) recipe for a Toblerone Cheesecake on the Mennonite Girls Can Cook blog last week. I fixed it for the weekend and its definately one of the easiest, tastiest cheesecakes I've ever made! It reminded me of an old standby I haven't made in a while and I thought I'd share it with everyone today called No-Bake Cheesecake Pie. Great for the summer months since you don't need your oven..and you can throw this one together in no time!
1 cup vanilla or white chips
2 packages (8 oz. each) cream cheese, cubed
1 carton (8 oz.) Cool Whip
1 graham cracker crust
1/3 cup English toffee bits or almond brickle chips
In a heavy saucepan, melt the chips over medium low heat; stir until smooth. Remove from the heat; stir in cream cheese until smooth. Fold in the Cool Whip. Pour into the crust. Cover and refrigerate overnight or until just set. Just before serving, sprinkle with toffee bits.
Disney World - Summer 2018
1 hour ago