Happy August everyone!
A bunch of you requested for the recipe to the no-bake heath cheesecake when I posted it on Instagram, so here it is! I won’t take the credit for it though, the site where I found this heavenly dessert was from Together As Family. I did, however, make some small changes to the recipe, such as cutting the heath chocolate bars smaller and freeze time. Oh, and mine definitely doesn’t look as fancy and garnished as Jennifer’s … don’t mind me.
What I did was basically almost identical to what she did, so if you like the layout of the recipe more on her page, feel free to hop over there! I’ll just write the things I did on this post, so feel free to compare. Let’s get into it, shall we?
What You’ll Need:
- 9-inch chocolate pie crust
- 1-8 oz. (or whole) pack of cream cheese, softened
- 1/2 tsp vanilla extract
- 1/3 cup granulated sugar
- 8 fl. oz. heavy cream (if you want extra cream to garnish, grab a 16 fl. oz.)
- 1 pack (10.2 oz.) of Heath miniatures (chopped up to about 1 1/4 cup)
You can always substitute the chocolate pie crust for something else, like if you prefer the graham cracker or Oreo crust instead, etc.
If you don’t feel like whipping up some heavy cream, you can just substitute that with a tub of Cool Whip or other brand whipped cream.
1. In a large bowl, place softened 8 oz. cream cheese, 1/2 tsp vanilla extract, and 1/3 cup granulated sugar. Use whisk / hand mixer / automatic mixer and beat together until it’s smooth and well-combined.
— To make it easier on myself, I cut the cream cheese pack into small pieces so it’s easier to beat. It’s also important that it’s soft, as it helps with texture and not leave any lumps in the mixture.
2. Mix 8 oz. heavy cream with cream cheese mixture until well-blended.
3. Chop up Heath chocolate bars into desired size until it fills 1 1/4 cup.
— Keep in mind that these pieces will be mixed with the cream cheese as filling. I used the Heath miniatures and cut them into 1/8 pieces. The directions called for 1/4 size but I thought they would be too large to bite into. Do as you see fit!
4. Combine Heath bars into cream cheese mixture. Stir until it’s well-blended.
5. Place mixture onto 9-inch pie crust.
6. Optional: garnish top of pie with more whipped cream and Heath chocolate bars.
— I didn’t go for the extra whipped cream, but I just chopped up some more Heath candy bars to line the edge of the pie crust, as well as sprinkle smaller bits in the middle. I cut the Heath miniatures into 1/4 pieces and then basically minced the chocolate bars for the middle!
7. Cover pie crust with the plastic top that came with the pie, and freeze for 6-8 hours.
— The recipe said to refrigerate for 6-8 hours, but when I did this for my first cheesecake pie, the cheesecake was still soft. If you’re into softer textured cheesecake, this would be the way to go. I prefer harder, stiffer cheesecake, so I placed my second cheesecake in the fridge and left it in there for 6-8 hours.
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And there you have it! You should have a yummy No-Bake Heath Cheesecake in no time. Have you ever made this recipe or any no-bake cheesecakes before? Leave your thoughts below!
Thanks for reading! Until next time ♡