1 ready-crust chocolate graham cracker crust 1 bar cream cheese 1/3 cup granulated sugar ½ teaspoon vanilla extract 1 tub Cool Whip 6 bars Heath Toffee candy bars
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 bars until combined.
Spread the cheesecake mixture into the prepared graham cracker crust and smooth the top.
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.
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