No-Bake Toffee Cheesecake Pie with Heath Chocolate Bars Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
