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.
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 refrigerater for 6-8 hours before serving. You can also leave it in the fridge overnight.
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.
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.