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.
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