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 minutesminutes
Refrigeration Time 6 hourshours
Total Time 6 hourshours5 minutesminutes
Servings 8
Calories 451kcal
Author Jessica
Ingredients
1(6 oz)ready-crust chocolate graham cracker crust
1bar (8 oz)cream cheeseroom temperature
1/3cupgranulated sugar
½teaspoonvanilla extract
1tub (8 oz) Cool Whipthawed
6bars (1.4 oz each)Heath Toffee candy barschopped
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.