No-Bake Toffee Cheesecake Pie (Printable Version)
Luscious toffee cheesecake set in a chocolate crust with Heath bar crunch; an easy chilled dessert everyone will love.
# What You'll Need:
→ Base and Filling
01 -
170 g ready-made chocolate graham cracker crust
02 -
225 g full-fat cream cheese, softened to room temperature
03 -
67 g granulated sugar
04 -
2.5 ml vanilla extract
05 -
226 g whipped topping, thawed
06 -
240 g Heath toffee bars, finely chopped
→ Optional Garnish
07 -
240 ml cold heavy whipping cream
08 -
30 g powdered sugar
09 -
Additional chopped Heath toffee bars
# Steps to Follow:
01 -
In a large bowl, use an electric mixer to beat softened cream cheese, granulated sugar, and vanilla extract until completely smooth and homogenous.
02 -
Gently fold the thawed whipped topping into the cream cheese mixture using a silicone spatula until fully combined and airy.
03 -
Add the chopped Heath toffee bars to the mixture and fold until the toffee pieces are evenly distributed.
04 -
Spoon the cheesecake filling into the prepared chocolate graham cracker crust and level the surface using an offset spatula.
05 -
Cover the pie securely with the enclosed dome or plastic wrap. Refrigerate for at least 6 hours, preferably overnight, to set fully.
06 -
Whip cold heavy cream and powdered sugar together until stiff peaks form. Pipe or spread whipped cream over the set pie and garnish with additional chopped toffee, if desired.
07 -
Slice chilled pie with a sharp knife and serve immediately. Store any leftovers refrigerated.
# Additional Notes:
01 -
For optimal texture, allow cream cheese to reach room temperature up to 2 hours before use to avoid lumps in the filling.
02 -
Substitute crust options include classic graham cracker, Oreo, or shortbread for varied flavour profiles.
03 -
For best flavour, chop whole toffee bars rather than using pre-packaged bits.