No-Bake Toffee Cheesecake Pie with Heath Chocolate Bars Recipe

Introduction

This no-bake toffee cheesecake pie is a delightful and easy dessert featuring creamy cheesecake filling mixed with crunchy Heath chocolate bars. Perfect for any occasion, it combines rich flavors with a smooth texture that everyone will love.

Ingredients

• 1 (6 oz) ready-crust chocolate graham cracker crust
• 1 bar (8 oz) cream cheese, room temperature
• 1/3 cup granulated sugar
• ½ teaspoon vanilla extract
• 1 tub (8 oz) Cool Whip, thawed
• 6 bars (1.4 oz each) Heath Toffee candy bars, chopped

Instructions

1. Step 1: In a large bowl, use an electric mixer to beat the cream cheese, sugar, and vanilla extract until smooth and fully combined.
2. Step 2: Gently fold in the Cool Whip using a spatula until the mixture is evenly blended.
3. Step 3: Stir in the chopped Heath Toffee bars until they are evenly distributed throughout the cheesecake mixture.
4. Step 4: Spread the cheesecake mixture into the prepared chocolate graham cracker crust and smooth the top with a spatula.
5. Step 5: Cover the pie with the plastic lid from the crust or wrap it tightly with plastic wrap. Refrigerate for at least 6–8 hours, preferably overnight, before slicing and serving.
6. Step 6: Optional: Garnish with whipped cream and additional chopped Heath Toffee pieces before serving.

Tips & Variations

• For a homemade whipped cream garnish, whip together 1 cup heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Use a piping bag or spoon to decorate the pie.
• Instead of the chocolate graham crust, you can use a regular graham cracker crust, Oreo crust, or shortbread crust for different flavor variations.
• Use full-fat cream cheese softened to room temperature to ensure a smooth, lump-free filling.
• You can buy pre-chopped Heath pieces, but chopping your own bars provides a better toffee-to-chocolate ratio and richer flavor.

Storage

Store the cheesecake pie covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing other fridge odors. When ready to serve, you can enjoy it chilled directly without reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can use a regular graham cracker crust, Oreo crust, or even a shortbread crust depending on your preference. Each will add a unique flavor to the pie.

How long should I chill the pie before serving?

It’s best to refrigerate the pie for at least 6 to 8 hours or overnight. This allows the cheesecake filling to set properly and makes slicing easier.

No-Bake Toffee Cheesecake Pie with Heath Chocolate Bars Recipe

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4.4 from 50 reviews

This No-Bake Toffee Cheesecake Pie combines a smooth cream cheese filling with crunchy, buttery Heath Toffee candy bars all nestled in a rich chocolate graham cracker crust. Perfect for an effortless dessert, it requires no baking and is chilled until set, resulting in a creamy, decadent treat with the satisfying crunch of toffee and chocolate throughout.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 (6 oz) ready-crust chocolate graham cracker crust

Filling

• 1 bar (8 oz) cream cheese, room temperature
• 1/3 cup granulated sugar
• ½ teaspoon vanilla extract
• 1 tub (8 oz) Cool Whip, thawed
• 6 bars (1.4 oz each) Heath Toffee candy bars, chopped (about 1 1/4 cups chopped pieces)

Optional Garnish

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• Additional chopped Heath Toffee candy bars for topping

Instructions

1. Mix Cream Cheese Base: In a large bowl, using an electric mixer, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and fully combined, ensuring there are no lumps.
2. Incorporate Cool Whip: Gently fold the thawed Cool Whip into the cream cheese mixture using a spatula until just combined, keeping the mixture light and airy.
3. Add Heath Toffee Pieces: Stir in the chopped Heath Toffee candy bars evenly throughout the cheesecake mixture to distribute the signature crunchy toffee bits in every bite.
4. Assemble Pie: Spread the cheesecake mixture evenly into the ready-made chocolate graham cracker crust, smoothing the top with a spatula for an even finish.
5. Chill: Cover the pie with the enclosed plastic lid from the crust or tightly with plastic wrap. Refrigerate for at least 6 to 8 hours, preferably overnight, to allow the cheesecake to set firmly before slicing.
6. Optional Whipped Cream Garnish: For a decorative topping, whip together 1 cup heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Pipe or layer the whipped cream on top of the set pie and garnish with extra chopped Heath bars if desired.
7. Serve: Slice the chilled pie and enjoy its rich, creamy texture combined with the crunch of toffee and chocolate.

Notes

• Use full-fat cream cheese softened to room temperature (no more than 2 hours out) for a smooth, lump-free filling.
• Ready-made chocolate graham cracker crust simplifies the recipe, but Oreo or shortbread crusts work as tasty alternatives.
• Chopping your own Heath bars yields better texture and flavor than pre-chopped pieces, due to a thicker toffee center.
• Refrigeration time is crucial; do not rush the chilling process to ensure the cheesecake sets correctly.
• The pie can be stored covered in the refrigerator for up to 3 days for best freshness.

Keywords: No-Bake Cheesecake, Toffee Cheesecake Pie, Heath Bar Dessert, No Bake Pie, Easy Dessert, Chocolate Graham Cracker Crust