Indulge in this decadent No-Bake Chocolate Heath Bar Pie, featuring a rich Oreo cookie crust filled with creamy chocolate cheesecake and crunchy toffee bits, all topped with a generous layer of whipped cream and extra toffee pieces. This delightful dessert is perfect for satisfying your sweet tooth without turning on the oven. For an adult twist, don’t miss my Baileys Chocolate Cream Pie.
Why You’ll Love This No-Bake Chocolate Heath Bar Pie
This no-bake pie is a chocolate lover’s dream, combining the smoothness of chocolate cheesecake with the delightful crunch of Heath toffee bits, which add a hint of butterscotch flavor. The homemade Oreo crust provides the perfect foundation, while the whipped cream topping adds a light and airy finish. It’s an easy yet impressive dessert that’s sure to be a hit at any gathering.
Storage Tips
Refrigeration:
- Store the pie covered in the refrigerator.
- It will keep well for up to 4-5 days.
Freezing:
- This no-bake cheesecake can be frozen without toppings.
- Wrap it tightly in plastic wrap, then in aluminum foil.
- Label and date the package.
- Freeze for up to 6 months.
- To serve, thaw in the refrigerator or at room temperature after removing the aluminum foil but leaving the plastic wrap on.
*Note: If you don’t have whipped topping on hand, you can make your own by whipping heavy cream until soft peaks form.
Ingredients
Crust
- 24 Oreo cookies, crushed
- ¼ cup unsalted butter, melted (½ stick / 60 grams)
Filling
- 2 packages cream cheese, room temperature (8 ounces each / 230 grams each)
- 1⅓ cups confectioners’ sugar (170 grams)
- ¾ cup semi-sweet chocolate chips, melted (130 grams)
- 2 tablespoons Dutch-processed cocoa powder
- 1 pinch kosher salt
- 1 bag Heath toffee bits (8 ounces / 230 grams), reserving 2 tablespoons for topping
- 8 ounces whipped topping (2 cups / 230 grams), plus more for garnish*
Instructions
Prepare the Crust
Combine Ingredients:
In a medium mixing bowl, mix the crushed Oreo cookies with the melted unsalted butter until evenly combined.
Form the Crust:
Press the mixture firmly into a 9-inch (23 cm) pie pan, ensuring it covers the bottom and goes up the sides evenly to form the crust.
Make the Filling
Beat Cream Cheese:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy.
Add Sweeteners and Flavorings:
Add the confectioners’ sugar, melted semi-sweet chocolate chips, Dutch-processed cocoa powder, and kosher salt.
Beat until all ingredients are thoroughly combined.
Incorporate Toffee Bits:
Mix in most of the Heath toffee bits, saving about 2 tablespoons for the topping.
Fold in Whipped Topping:
Gently fold in the whipped topping to maintain a light and airy texture.
Assemble the Pie:
Pour the filling into the prepared pie crust.
Spread it evenly to create a smooth top layer.
Chill and Serve
Refrigerate:
Place the pie in the refrigerator and chill for 2-6 hours, or until the filling is firm and cold.
Add Toppings:
Before serving, top the pie with additional whipped topping and sprinkle with the reserved Heath toffee bits.
Serve:
Slice and enjoy this delectable no-bake dessert.
Enjoy this No-Bake Chocolate Heath Bar Pie as a delightful and easy-to-make dessert that’s sure to impress your family and friends!
