Chocolate Heath Pie is a no-bake dessert made with an Oreo cookie crust filled with chocolate cheesecake and toffee bits, topped with whipped cream and more toffee bits. Be sure to check out some of my other no-bake desserts, too!
Chocolate Heath Pie
This no-bake dessert will definitely satisfy your sweet tooth with each chocolaty bite. And the added Heath toffee bits will add a touch of butterscotch flavor. Top off the pie with homemade whipped cream and even more toffee bits. For the ‘adult version’ of this pie, try my Baileys Chocolate Cream Pie.
Chocolate Heath Pie Ingredients
Oreo Cookies: For the crust, crush 24 Oreo cookies, including the filling. I like to use a food processor to get the finest crumb.
Butter: Make sure you have enough butter to hold the cookie crumbs together. If there are some dry cookie pieces, add a bit more melted butter.
Cream Cheese: It’s very important to make sure the cream cheese is at room temperature before using. This will give you a smooth and creamy consistency for the perfect cheesecake texture.
Heath Toffee Bits: Look for milk chocolate toffee bits to add to the cheesecake filling and sprinkle on top of the pie.
Whipped Topping: Whipped topping, like cool whip, is used to give the cheesecake a light and fluffy consistency, so be sure to fold it in gently in the last step. If you don’t have any on hand, make your own homemade whipped topping. It’s also used to top the dessert.
Can I Freeze No-Bake Cheesecakes Like This One?
Yes! Just like a baked cheesecake, this cheesecake freezes well. Without any toppings, wrap the cheesecake in plastic wrap. Then, wrap it up in aluminum foil. Label and date the cheesecake and store it in the freezer for up to 6 months. When ready to eat, take it out of the freezer, remove the aluminum foil (but leave it wrapped in plastic wrap), and let it thaw in the refrigerator or at room temperature.
More No-Bake Cheesecake Desserts
Chocolate Heath Pie
Ingredients
Crust
- 24 Oreo cookies, crushed
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Filling
- 16 ounces cream cheese, room temperature
- 1⅓ cups (173 g) confectioners' sugar
- ¾ cup (127 g) semi-sweet chocolate chips, melted
- 2 tablespoons Dutch-processed cocoa powder
- 1 pinch kosher salt
- 1 bag (8 ounces) Heath bits, reserving 2 tablespoons for topping
- 8 ounces (2 cups) whipped topping, plus more for garnish* (see notes)
Instructions
Crust
- Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
- In a medium mixing bowl, combine the crushed Oreo cookies and melted butter and stir until evenly distributed.
- Pour into a prepared 9-inch pie pan and firmly press to the edges and up the sides to form a pie crust.
Filling
- In a large bowl, beat the cream cheese until it is light and fluffy.
- Add in the confectioners' sugar, melted chocolate, cocoa powder, and salt. Beat until everything is combined.
- Fold in the Heath toffee bits, reserving 2 tablespoons for the topping.
- Gently fold in the whipped topping. Pour filling mixture into prepared pie crust, spreading it out to form an even layer.
- Refrigerate for 2-6 hours, or until filling is firm and cold. Top with additional whipped topping and reserved Heath bits before cutting and serving.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I made this pie and it turned out really delicious. Thank you for the hard work you do.
You say it’s healthy but what’s the carb count.
Do you have a Reese’s version of this???
Hi, Marcy! I work with iambaker and am happy to help with questions. Here is a Reese’s Cheesecake Pie you might enjoy. Have a wonderful day!
Yep, just as expected – this was a real hit at our summer dinner party with friends. Had a little something for everyone, light fluffy whipped cream, rich chocolate flavor, tangy cream cheese, cookie crust, toffee bits – it was just right! Will be making this again! -The Sweetie Pie Guy
I just made this for a food day at work. I did not bring any home. This was delicious and very easy to make! I will be making it again.
I just made this pie using my scale measurements and found that 293g confectioners’ sugar does not equal or come close to 1 1/3 cups – it was way over 2 cups! Is this a typo? I’m so glad I double checked otherwise the dessert would have been way to sweet. Hoping for good results. Thanks!
Yup – it was an error! Thank you so much for pointing that out. I put the correct amount of 173g.
Can I replace the confect sugar with a sugar substitute?
Are fruit mix ins do-able with this recipe instead of Heath bars?
Wow, I made it and it turned out perfect. My husband loves it, thank you for the recipe
Just made this. Big hit at a potluck party. We don’t have Heath bars in western Canada so I substituted it with Skor Bars. So delicious and easy to make. Thank you for your constant delicious recipes.