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Toffee Cheesecake is a no bake dessert with a creamy heath bar cheesecake filling inside a chocolate graham cracker crust.
For more toffee recipes be sure and try out my Graham Cracker Toffee or these simple Toffee Cake Mix Cookies.
No Bake Easy Toffee Bar Cheesecake Pie Recipe
No bake pie recipes are my absolute favorite thing to make! Mainly because they can be made ahead of time and they always turn out amazing – and everyone loves fail-proof desserts that are loved by everyone, right?!
This heath bar cheesecake is guaranteed to be a hit for family dessert or for a holiday dessert table. If you love toffee + caramel + no bake cream pies then this is a must-make no bake pie.
This heath toffee version is a twist on this popular No Bake Snickers Cheesecake Pie! A creamy and thick no bake pie stuffed with candy bar pieces. I don’t think there is anything better.
Ingredients Needed For Toffee Caramel Cheesecake With Heath Bars
- Ready-Crust Chocolate Graham Cracker Crust : These are the store-bought graham cracker crusts that you will find in the baking aisle. It’s a chocolate graham cracker crust.
- Cream Cheese : For the best results and best flavor I highly recommend using full-fat cream cheese in no bake pie recipes especially.
- Granulated Sugar
- Vanilla Extract
- Cool Whip : You can make your own by adding 1.5 cup heavy cream + 1/3 cup powdered sugar into a medium bowl and beat (with an electric mixer) until stiff peaks form. Start at low speed and increase as it thickens.
- Heath Toffee Bars : You will need 6 toffee bars for the recipe. They will get chopped up into larger and smaller pieces. Toffee bits can be used but for some reason using the bars just tastes better in the pie.
How To Make It (Full Instructions & Printable Recipe Card)
In a large bowl, using an electric mixer, beat the cream cheese, sugar, and vanilla extract until smooth and combined.
Stir in the Cool Whip with a spatula until combined.
Stir in the chopped Heath toffee bars until combined.
Spread the cheesecake filling into the prepared chocolate graham cracker crust and smooth out the top of the creamy cheesecake.
Cover the pie with the enclosed plastic lid from the crust or cover with plastic wrap. Refrigerate the pie for at least 6-8 hours, or overnight is best, before slicing and serving.
Garnish the pie with whipped cream and chopped Heath toffee bars or caramel sauce.
Tips For Making No Bake Toffee Cheesecake
- Garnish : I love decorating this pie with additional whipped cream around the outer edges, and then sprinkling on some chopped Heath bars or leaving them in larger pieces and placing them on top of the whipped cream. Make your home whipped cream (beat 1 cup heavy whipping cream + 1/4 cup powdered sugar until stiff peaks form) and then place it inside a piping bag with a large 1A tip and pipe it around the edges of the pie. You can also put the whipped cream inside a gallon size Ziploc bag and snip the bottom corner off. You can also serve each slice with a drizzle of caramel sauce or syrup.
- Use Heath Candy Bars : For the best results I recommend buying the full-size candy bars and then chopping them up rather than buy the toffee bits from the baking aisle. The candy bars have a thicker toffee filling and the ratio of chocolate to toffee center is better.
- Make It Ahead of Time : I love making no bake pies the day before and letting them refrigerate overnight. This helps the pie thicken, set, and all the flavors meld together and it tastes so much better. Decorate the pie right before serving.
More Cheesecake Recipes You’ll Love
- Orange Cranberry Cheesecake
- No Bake Caramel Apple Cheesecake
- Homemade Cheesecake In A Jar
- No Bake Banana Pudding Cheesecake
- No Bake Lemon Cheesecake
- No Bake Strawberry Cheesecake
- No Bake Black Forest Cheesecake
- No Bake Pumpkin Cheesecake
- Key Lime Cheesecake
- The Best Classic Cheesecake
- Mini Oreo Cheesecakes
No-Bake Toffee Cheesecake Pie
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
- In a large bowl, using an electric mixer, beat the cream cheese, sugar, and vanilla extract until smooth and combined.1 bar (8 oz) cream cheese, 1/3 cup granulated sugar, ½ teaspoon vanilla extract
- Stir in the Cool Whip with a spatula until combined.1 tub (8 oz) Cool Whip
- Stir in the chopped Heath bars until combined.6 bars (1.4 oz each) Heath Toffee candy bars
- Spread the cheesecake mixture into the prepared graham cracker crust and smooth the top.1 (6 oz) ready-crust chocolate graham cracker crust
- Cover the pie with the enclosed plastic lid from the crust or cover with plastic wrap. Refrigerate the pie for at least 6-8 hours, or overnight is best, before slicing and serving.
- Garnish with whipped cream and additional Heath Toffee pieces if wanted. Or serve the pie as is.* For the whip cream garnish I whip together 1 cup heavy whipping cream + 1/4 cup powdered sugar until stiff peaks form. Pipe that on the pie (or layer it on top) and garnish with chopped candy bars.
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
I was looking for cream cheese in the heath toffee ingredients. It does say “cheesecake pie” ???
I think there may be a mistake cause I have had several people ask. Let me go back and double check it cause you’re right they’re should be cream cheese. I need to find my notes on this recipe and update it.
Same question- I was going to make this. Is there actually cream cheese or just the half & half with pudding & then cool whip?
Thanks!
Sorry for the confusion. Not sure what was wrong with me, but the ‘cheesecake’ part should not be in the title because there is no cream cheese. Recipe is as written. I will try and change the title so I don’t confuse more people.
Were you able to find your notes on if it includes cream cheese?
Sorry for the confusion. Not sure what was wrong with me, but the ‘cheesecake’ part should not be in the title because there is no cream cheese. Recipe is as written. I will try and change the title so I don’t confuse more people.
Exactly what I was thinking so cheesecake pudding I guess ?
You can use sugar free cheesecake pudding in place of the vanilla in order to have a cheesecake taste.
I had trouble making this pie! My husband kept following me around with a spoon! This is wonderful! I ended up making two, one for him, and one for my sister. This is a keeper!
haha, I love this! Sounds like something my husband would do for sure 🙂
So good!! I will be making this again!
Sooo good and easy. Recipe doesn’t say what size pie it makes. Glad I bought the right size.
Thank you for your comment! Usually store bought pie crusts are all the same size. Glad you got a good size!
There are actually different sizes of store bought pie shells. Walmart has a 9″ and 10″ so if the recipe makes an abundant amount you get the larger crust unless you want less crust and overflowing pie. I make a heath pie like this and it is delicious.
Other options for topping are 1. Drizzle melted peanut butter and/or fudge 2. Add peanut butter cup pieces. This can be in addition to the heath or to replace the heath.