Toffee Cheesecake Pie is a cool and creamy no bake pie. Toffee cheesecake pie has a creamy cheesecake filling, and Heath candy bar pieces all inside an easy store-bought chocolate graham cracker crust. You will love how fast & easy it is to make.
NO BAKE HEATH TOFFEE PIE
If you have visited this recipe before then you might know that it’s been through a rough time lately.
When I migrated recipe cards this particular recipe was not typed in correctly and it has been a headache ever since. I have corrected the recipe and it should be right! Enjoy this delicious no bake pie 🙂
This no bake toffee cheesecake pie is something I still crave all the time. Not only is it so easy to prepare, but it’s a guaranteed hit wherever you serve it.
INGREDEINTS YOU NEED FOR THIS RECIPE
- store-bought prepared chocolate graham cracker crust
- cream cheese
- heavy whipping cream
- granulated sugar
- vanilla extract
- chopped Heath candy bars
If you want you can garnish with some additional whipped cream and chopped up Heath bar pieces.
In the pictures above I beat about 3/4 cup heavy cream with 3 tablespoons powdered sugar. Beat until stiff peaks form and then I put it inside a piping bag.
You could also get a spray can of whipped topping, or use a tub of Cool Whip and garnish each piece as you serve it.
Or just serve it plain as is. I promise it will still be amazing!
Tips for making Toffee Cheesecake Pie
- You can obviously make this pie more “homemade”. Keep in mind that if you prepare everything homemade, then it will no longer be a quick & easy pie. Prepare your own chocolate graham cracker crust. Beat your own heavy cream instead of using the tub of Cool Whip.
- If wanted, you can buy a bag of the Heath Toffee bar pieces. You will find it by the chocolate chips in the grocery store. For the garnish, I prefer to buy the fun-sized Heath Toffee bars and cut them in half.
- I prefer to make this pie the night before. That way it has time to sit in the fridge and get nice & cold. This pie should be ok with at least 6-8 fridge time. So you don’t have to make it the night before. I just prefer it cause it has more fridge time and you can get it done and not worry about it.
** As mentioned above, this recipe has been updated and re-written with the correct recipe. If you have a question just comment below and I will help. So sorry about all the confusion and trouble with this recipe.
{no bake} Heath Toffee Cheesecake Pie
Toffee cheesecake pie is a cool and creamy no bake pie that is perfect for summer days! Toffee cheesecake pie has a creamy cheesecake filling and Heath candy bar pieces all inside an easy store-bought chocolate graham cracker crust.
Ingredients
- 1 (9-inch) store-bought chocolate graham cracker crust
- 1 bar (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tub (8 oz) Cool Whip
- 6 (1.4 oz each) Heath Toffee candy bars (about 1 1/4 cup chopped)
Instructions
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In a mixing bowl add the softened cream cheese, sugar, and vanilla extract. Beat together until combined well.
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Add the tub of Cool Whip and blend together until combined.
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Add the chopped Heath bars and stir together with a wooden spoon or spatula. Spread the cheesecake mixture into the prepared graham cracker crust and smooth the top.
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Cover pie with the enclosed lid (from the crust) and place in the refrigerater for 6-8 hours before serving. You can also leave it in the fridge overnight.
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Garnish with whipped cream and additional Heath Toffee pieces if wanted. I whip together 3/4 cup heavy whipping cream + 2 tablespoons powdered sugar until stiff peaks form. Pipe that on the pie and garnish with chopped candy bars. Or serve the pie as is.
Recipe Notes
For the 1 1/4 cups chopped up candy bar pieces, you can either chop your own or buy a bag of the Chocolate Heath Toffee pieces and use those.
You can use a regular graham cracker crust instead of the chocolate. I've also seen an Oreo crust and a Shortbread crust that would also work in this recipe.
In place of the Cool Whip you can beat together 1 cup heavy whipping cream + 3 tablespoons powdered sugar until stiff peaks form. This will be enough to replace the tub of Cool Whip.
It's important to use softened cream cheese. I unwrap the cream cheese and put it on a microwave-safe plate and cook for about 30 seconds. This way it's nice and soft and you can avoid lumps in the cheesecake mixture.
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