This Easy Caramel Heath Cheesecake Pie will make the family swoon with delight! It's a heavenly, no-bake creamy cheesecake in a pre-made graham cracker crust, topped with rich, sweet caramel sauce and Heath toffee bits.
Author: Kim Lange
1Pre-made graham cracker crust
16ozcream cheeseroom temperature
1 ½cupsheavy whipping creamcold, makes 3 cups of whipped cream
3mini Heath Barsor more if you like, chopped roughly
In a large mixer bowl, beat the cream cheese and sugar until well combined and smooth. Set this mixture aside.
In a separate mixing bowl fitted with the whisk attachment, whip the heavy whipping cream and powdered sugar until stiff peaks form.
Measure out 1 & ½ cups of the whipping cream mixture out for the whipped topping border and set aside.
Mix the remainder 1 & ½ cups of whipped cream into the cream cheese mixture until combined.
Transfer the cream cheese filling into the graham cracker crust and smooth it out.
Drizzle caramel on the top of the pie and sprinkle your Heath bars bits on top as well.
Using a pastry bag with a star tip, place whipping cream that was set aside and pipe a border around the pie's edge.
Place pie in fridge for up to 3 hours or overnight and serve. Drizzle more caramel on top when serving! Delish!
If you don't want to make the whipped cream, you can use 3 cups of whipped topping already made (like Cool Whip), but you will not need the powdered sugar.