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{no bake} Heath Toffee Cheesecake Pie

{no bake} Heath Toffee Cheesecake Pie

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.
Course Dessert
Cuisine American
Keyword cheesecake, heath toffee cheesecake pie, no bake
Prep Time 5 minutes
Refrigeration Time 6 hours
Total Time 5 minutes
Servings 8 slices
Calories 476kcal
Author Jessica


  • 1 store-bought chocolate graham cracker crust
  • 1 bar (8 oz) cream cheese softened
  • 1/3 cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 carton (8 oz) Cool Whip
  • 6 (1.4 oz each) Heath Toffee candy bars about 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. 


Calories: 476kcal | Carbohydrates: 53g | Protein: 4g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 44mg | Sodium: 341mg | Potassium: 94mg | Fiber: 1g | Sugar: 40g | Vitamin A: 431IU | Calcium: 66mg | Iron: 1mg