NO BAKE TOFFEE CHEESECAKE PIE
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 them.
I thought up this toffee cheesecake pie after making this no bake snickers cream pie. A creamy pie loaded with toffee bits inside a chocolate graham cracker crust.
HOW TO MAKE NO BAKE HEATH TOFFEE CHEESECAKE PIE
Prepared Chocolate Graham Cracker Crust – You can go all out and make your own but I actually prefer the store-bought graham cracker pie crusts because they keep their form when cut into, instead of being crumbly all over.
Cream Cheese
Heavy Whipping Cream
Granulated Sugar
Vanilla Extract
Chopped Heath Toffee Bars
MY TIPS FOR THIS NO BAKE PIE RECIPE
– For a pretty presentation garnish the top of the pie with additional whipped cream (I used 1 cup heavy whipping cream + 1/4 cup powdered sugar) and halved or chopped Toffee pieces.
– For an easier way just use a spray can of whipped cream or some Cool Whip. Or just leave the pie plain, as is, and it’s still pretty amazing.
– At some stores I can find a bag of chopped Heath Toffee pieces (by the chocolate chips) but most of the time I can’t so I just buy a bag of the ‘fun size’ Heath bars and chop them up for the pie. Either way works fine.
– This pie is so much better when it’s super cold and refrigerated for at least 8 hours. I always make it the night before and refrigerate it overnight and into the next day until I am ready to serve it.
TRY THESE OTHER EASY NO BAKE DESSERT RECIPES
- black forest cheesecake pie
- no bake marshmallow pumpkin pie
- no bake key lime pie
- nutella pie
- lemon cheesecake pie
- pistachio pie
- oreo cream pie
- no bake strawberry & cream pie
{no bake} Heath Toffee Cheesecake Pie
Ingredients
- 1 store-bought chocolate graham cracker crust
- 1 bar (8 oz) cream cheese softened
- 1/3 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 carton (8 oz) Cool Whip
- 6 (1.4 oz each) Heath Toffee candy bars about 1 1/4 cup chopped
Instructions
- In a mixing bowl add the softened cream cheese, sugar, and vanilla extract. Beat together until combined well.
- Add the tub of Cool Whip and blend together until combined.
- 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.
- Cover pie with the enclosed lid (from the crust) and place in the refrigerator for at least 8 hours before serving. You can also leave it in the fridge overnight.
- 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
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