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!

Overhead Image of Uncut Chocolate Heath Pie

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.

One Slice of Chocolate Heath Pie on Plate with Fork

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. You could also use a store-bought crust.

ButterMake sure you have enough unsalted 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.

Slice of Chocolate Heath Pie with Bite Taken Out

How To Store Chocolate Heath Pie

This no-bake dessert should be stored in the refrigerator, covered. It will last up to 4-5 days.

Can I Freeze No-Bake Cheesecakes

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

5 from 6 votes

Chocolate Heath Pie

Prep Time 15 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
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.




  • 2 packages (8 ounces each) cream cheese, room temperature
  • 1 ⅓ 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)



  • In a medium mixing bowl, combine the crushed Oreo cookies and melted butter and stir until evenly distributed.
  • Pour the crust into a 9-inch pie pan and firmly press to the edges and up the sides to form a pie crust.


  • In the bowl of a stand mixer with the paddle attachment, 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.
  • Mix in most of 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.



*I piped out small whipped cream dollops with an 8B tip. 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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

  2. 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.

  3. 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!

  4. 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.

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