1 (6 oz) ready-crust chocolate graham cracker crust

1 bar (8 oz) cream cheese, room temperature

1/3 cup granulated sugar

½ teaspoon vanilla extract

1 tub (8 oz) Cool Whip, thawed

6 bars (1.4 oz each) Heath Toffee candy bars, chopped

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Step 1: Mix the Cream Cheese Filling – In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract using an electric mixer until smooth and fully combined.
Step 2: Add the Cool Whip – Stir in the Cool Whip using a spatula until it’s evenly combined with the cream cheese mixture.
Step 3: Add the Heath Toffee – Stir in the chopped Heath Toffee candy bars until well distributed throughout the mixture.
Step 4: Fill the Crust – Spoon the cheesecake mixture into the prepared chocolate graham cracker crust and smooth the top.
Step 5: Refrigerate – Cover the pie with the plastic lid that comes with the crust (or use plastic wrap). Refrigerate for at least 6–8 hours, but for the best results, refrigerate overnight to allow the flavors to meld.
Step 6: Garnish and Serve – Optional: Top the pie with whipped cream and more chopped Heath Toffee pieces. Slice and serve chilled!
Whipped Cream Garnish (Optional) – To make the whipped cream, whip together 1 cup heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Pipe or spread it on top of the pie for an elegant finish.

For the best flavor, refrigerate the pie overnight.

Using full-sized Heath Bars will provide a better toffee-to-chocolate ratio than pre-chopped bits.

Use a non-stick or greased pan for easier pie removal.