No Bake Heath Toffee Cheesecake Pie has a creamy cheesecake filling stuffed with toffee bits, topped with whipped cream and more toffee, all inside a prepared chocolate graham cracker crust.
Keyword cheesecake, heath toffee cheesecake pie, no bake
Prep Time 5minutes
Refrigeration Time 6hours
Total Time 5minutes
1store-bought chocolate graham cracker crust
1bar (8 oz)cream cheesesoftened
1carton (8 oz) Cool Whip
6(1.4 oz each) Heath Toffee candy barsabout 1 1/4 cup chopped
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.
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.