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A sliced pie inside a foil tin
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No-Bake Toffee Cheesecake Pie

Toffee Cheesecake is a no bake dessert with a creamy heath bar cheesecake filling inside a chocolate graham cracker crust.
Course Dessert
Cuisine American
Keyword heath bar cheesecake, heath toffee cheesecake pie, toffee cheesecake
Prep Time 5 minutes
Refrigeration Time 6 hours
Total Time 6 hours 5 minutes
Servings 8
Calories 451kcal
Author Jessica

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

Heath Bars : 6 bars is equal to 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. I recommend buying the bars because they just taste better than the already chopped up bits of Heath, they have a thicker toffee center and better ratio of toffee to chocolate. 
Ready Crust : This is a crust that you'll find in the baking aisle and it's all ready to use! 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.
Cream Cheese : I recommend using full-fat cream cheese. Make sure it's softened to room temperature to avoid lumps in the batter. Place it out at room temperature for no more than 2 hours before making the pie. 

Nutrition

Calories: 451kcal | Carbohydrates: 51g | Protein: 4g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 321mg | Potassium: 93mg | Fiber: 1g | Sugar: 37g | Vitamin A: 431IU | Calcium: 66mg | Iron: 1mg