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. For the ‘adult version’ of this pie, try my Baileys Chocolate Cream 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.
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.
How to Make the Crust
Chocolate Cream Pie starts with the crust. I used Oreo cookies for this dessert. Melted butter and crushed Oreo cookies are the only two ingredients you need! Make sure you crush the cookies (cream filling and all) as best you can before adding the butter. I used a food processor to get very fine crumbs, but you could also put them in a zipped plastic bag and use a rolling pin to crush the cookies.
When mixing together the ingredients, use a fork to make sure every single cookie crumb is coated in the melted butter. The butter acts as the binding agent. When you see cheesecake recipes that have piles of crust left on the plate, it is usually because they were not coated with butter. Press the crust into the bottom and up the sides of a greased 9-inch pie pan.
How to Make Heath Pie
After the crust is in the pie pan, it’s time to make the creamy filling. First, beat the room temperature cream cheese until it is light and fluffy. Second, add in the confectioners’ sugar, melted chocolate chips, cocoa powder, and salt. Beat until everything is combined.
Next, fold in most of the bag of Heath toffee bits, reserving about 2 tablespoons to sprinkle on top of the pie. Then, gently fold in the whipped topping, making sure you don’t overmix. Finally, pour the filling into the prepared pie crust and spread it out to form an even layer.
Refrigerate the pie for at least 2 hours, up to 6 hours. The filling should be firm and cold before adding more whipped topping and the reserved toffee bits. Store in the refrigerator for 4-5 days.
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.
Looking for More Decadent Desserts?
- 24 Oreo cookies, crushed
- ¼ cup (½ stick or 57g) unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 1⅓ cup (293g) confectioners’ sugar
- ¾ cup (127g) 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)
- 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.
- 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.