Go Back
No-Bake Toffee Cheesecake Pie

No-Bake Toffee Cheesecake Pie

A creamy, no-bake toffee cheesecake pie featuring a rich chocolate graham cracker crust and a smooth Heath bar filling. Perfect for easy, indulgent desserts requiring minimal prep.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, no bake
Cuisine American
Servings 8 people
Calories 451 kcal

Equipment

  • 1 large bowl
  • 1 electric mixer
  • 1 spatula
  • 1 pie crust 6 oz chocolate graham cracker ready crust

Ingredients
  

  • 1 6 oz ready-crust chocolate graham cracker crust
  • 1 bar 8 oz cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tub 8 oz Cool Whip, thawed
  • 6 bars 1.4 oz each Heath Toffee candy bars, chopped

Instructions
 

  • Beat cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth and combined.
  • Fold in the Cool Whip gently with a spatula until well incorporated.
  • Stir in the chopped Heath Toffee bars until evenly distributed.
  • Spread the cheesecake mixture evenly into the prepared chocolate graham cracker crust and smooth the top.
  • Cover the pie with the crust’s plastic lid or plastic wrap and refrigerate for at least 6 hours or overnight.
  • Optionally garnish with whipped cream and additional chopped Heath Toffee pieces before serving.

Notes

  • Use full-fat cream cheese softened to room temperature to avoid lumps.
  • Refrigerate pie at least 6 hours or overnight for best texture.
  • Whipped cream garnish: whip 1 cup heavy cream with 1/4 cup powdered sugar to stiff peaks.
  • Chocolate graham crust can be substituted with Oreo or shortbread crust.
  • For better flavor, chop your own Heath bars instead of pre-chopped pieces.