No-Bake Toffee Cheesecake Pie Recipe

Introduction

This No-Bake Toffee Cheesecake Pie is a delightful treat that combines creamy cheesecake with crunchy toffee pieces in a chocolate graham cracker crust. It’s simple to make and doesn’t require an oven, perfect for warm days or quick dessert fixes.

Ingredients

• 1 (6 oz) ready-crust chocolate graham cracker crust
• 1 bar (8 oz) cream cheese (room temperature)
• 1/3 cup granulated sugar
• ½ teaspoon vanilla extract
• 1 tub (8 oz) Cool Whip (thawed)
• 6 bars (1.4 oz each) Heath Toffee candy bars (chopped)

Instructions

1. Step 1: In a large bowl, use an electric mixer to beat the cream cheese, sugar, and vanilla extract until smooth and well combined.
2. Step 2: Gently fold in the thawed Cool Whip with a spatula until fully incorporated.
3. Step 3: Stir in the chopped Heath Toffee bars until evenly mixed throughout the cheesecake filling.
4. Step 4: Spread the cheesecake mixture evenly into the prepared chocolate graham cracker crust and smooth the top with a spatula.
5. Step 5: Cover the pie with the plastic lid that comes with the crust or wrap it with plastic wrap. Refrigerate for at least 6 to 8 hours, or preferably overnight, to set before slicing and serving.
6. Step 6: Optional: Garnish with whipped cream and additional chopped Heath Toffee pieces before serving. For whipped cream, beat 1 cup heavy whipping cream with ¼ cup powdered sugar until stiff peaks form, then pipe or layer on top.

Tips & Variations

• Use full-fat cream cheese for a richer texture, and ensure it’s softened to avoid lumps.
• Substitute Cool Whip with homemade whipped cream for a fresher taste.
• Add a sprinkle of sea salt on top for a salted toffee twist.
• Try different chocolate crusts or even a regular graham cracker crust for variety.

Storage

Store the cheesecake pie in the refrigerator, covered, for up to 3 days. To keep it fresh and prevent it from absorbing other odors, ensure it is well wrapped. When ready to serve, you can garnish fresh before slicing. This pie is best enjoyed chilled and should not be frozen as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular graham cracker crust instead of chocolate?

Yes, you can substitute a regular graham cracker crust for a different flavor profile. Chocolate crust pairs beautifully with toffee, but regular crust works just as well.

Do I have to use Cool Whip or can I use homemade whipped cream?

You can replace Cool Whip with homemade whipped cream for a fresher, less processed option. Just whip heavy cream until stiff peaks form and fold gently into the cream cheese mixture.

No-Bake Toffee Cheesecake Pie Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

This No-Bake Toffee Cheesecake Pie combines a creamy, smooth mixture of cream cheese and Cool Whip with crunchy Heath Toffee candy bars in a chocolate graham cracker crust. Perfect for an easy dessert that requires no baking and is best enjoyed chilled after several hours in the refrigerator.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 (6 oz) ready-crust chocolate graham cracker crust

Cheesecake Filling

• 1 bar (8 oz) cream cheese, room temperature
• 1/3 cup granulated sugar
• ½ teaspoon vanilla extract
• 1 tub (8 oz) Cool Whip, thawed
• 6 bars (1.4 oz each) Heath Toffee candy bars, chopped

Optional Garnish

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• Additional chopped Heath Toffee bars

Instructions

1. Prepare Cream Cheese Mixture: In a large bowl, use an electric mixer to beat the cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and fully combined, creating a creamy base for the cheesecake filling.
2. Incorporate Cool Whip: Using a spatula, gently fold the thawed Cool Whip into the cream cheese mixture until evenly combined, ensuring a light and fluffy texture.
3. Add Toffee Candy: Stir in the chopped Heath Toffee candy bars to distribute bits of crunchy toffee throughout the filling.
4. Assemble Pie: Spread the cheesecake mixture evenly into the prepared chocolate graham cracker crust, smoothing the top with a spatula for a clean finish.
5. Chill the Pie: Cover the pie with the plastic lid that came with the crust or with plastic wrap. Refrigerate for at least 6 to 8 hours, ideally overnight, to set the filling before slicing and serving.
6. Optional Garnish: To make whipped cream topping, whip together 1 cup heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Pipe or layer the whipped cream over the chilled pie and garnish with additional chopped Heath Toffee pieces as desired. Otherwise, serve the pie as is.

Notes

• For best results, use full-fat cream cheese and freshly thawed Cool Whip to achieve optimal creaminess and texture.
• This pie must be refrigerated for several hours to properly set; do not attempt to slice or serve immediately after assembling.
• The optional whipped cream garnish adds elegance and extra creaminess but can be omitted for a simpler presentation.
• Store any leftovers covered in the refrigerator and consume within 3-4 days for maximum freshness.

Keywords: No-Bake cheesecake, Toffee cheesecake pie, Heath bar dessert, Easy no-bake pie, Chocolate graham crust cheesecake