No-Bake Caramel Shortbread Pie… pure summer decadence. Is there anything more refreshing than a cool, creamy, silky-smooth, no-bake cheesecake in the middle of a hot summer? If you love no-bake desserts don’t miss my Piggy Pie Dessert and Blueberry Lemon Heaven Dessert!

No Bake Caramel Shortbread Pie

Caramel Shortbread Pie

This pie consists of two main components… the rich caramel filling and that decadent crust. That mile-high buttery deliciousness is a shortbread crust. It’s a bit of a show stopper and perfect for anyone who loves shortbread!

Oh, I forgot the best part. The entire recipe only takes 15 minutes to pull together!

No Bake Caramel Shortbread Pie Recipe

How to Make Caramel Shortbread Pie

Naturally, the most beautiful pairing for buttery shortbread cookie crust is caramel. They are essentially the same flavor with a vastly different texture. When eaten together it is nothing short of spectacular!

To make the shortbread crust you will need:

I added sugar as optional in the recipe because it is not essential to the recipe, just something we like. It really depends on what type of shortbread cookie you buy! (But remember, you could even make your own cookies.) We like Walkers, but if you use a different brand they may not be as sweet and might need a little sugar to create the perfect crust.

Caramel Pie

How to Make the Caramel Filling

I opted for the easy route as I love the idea of quick and no-bake for this recipe. The filling is super simple!

  • cream cheese
  • caramel sauce
  • vanilla
  • heavy cream

If you wanted you could make your own caramel sauce, but as I mentioned, I was aiming for EASY with this recipe. Salted caramel would also be an excellent addition!

The cream cheese should be at room temperature to ensure an ultra-creamy and smooth texture.

NO Bake Caramel Pie Recipe

Tips for the Best Caramel Pie

(a recap)

Use a good quality shortbread cookie. Try the cookie before and make sure it is rich, buttery, and flavorful.

Use room temperature ingredients. This will help with consistency and create a velvety smooth texture.

While I have included a store-bought caramel sauce, you can certainly make yours from scratch.

This decadent pie is nothing short of mile-high deliciousness!

No-Bake Deliciousness

Seriously decadent pie... and no need for turning on that oven!
4.67 from 6 votes

No-Bake Caramel Shortbread Pie

Prep Time 15 minutes
Total Time 15 minutes
Is there anything more refreshing than a cool, creamy, silky-smooth, no-bake cheesecake in the middle of a hot summer?


Shortbread Crust

  • 2 cups crushed shortbread cookies, reserve 1 tablespoon for sprinkling over top of pie
  • ½ cup (1 stick or 113g) butter, melted
  • cup granulated sugar (optional, see notes)

Caramel Filling

  • 16 ounces (2 packages) cream cheese, softened
  • ½ cup caramel dessert topping
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • ¼ cup heavy cream
  • whipped topping, optional


  • Shortbread Crust
  • Mix all shortbread crumbs, butter, and sugar in a medium bowl. After it is well combined, press into the bottom and barely up sides of an 8-inch pie plate. (Can use a 9-inch, the crust will be thinner) Set aside.
  • Caramel Filling
  • Beat cream cheese, caramel topping, and vanilla in a large bowl with electric mixer on medium speed until smooth.
  • Gradually beat in heavy cream just until blended.
  • Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.
  • Add whipped topping if desired.
  • Refrigerate 3 hours or until set.
  • When ready to serve, drizzle with additional caramel topping and sprinkle with shortbread crumbs.
  • Store leftover pie covered in refrigerator.


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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. Hi, DJ! I work with iambaker and am happy to help with questions. A 9×13-inch baking dish might be a little too large for this recipe; if you have an 11×7-inch, that would work better. I hope this helps, and have a great day!

  1. Hi, i just got as far as the crust. I used the Ted Lasso biscuit recipe from Kitchn, which are delicious. I crumbled 2 cups into a bowl, added 1/4 C sugar and 1/2 C melted butter and the dough is swimming in goo. Im now trying to bake the crust a bit but it is just a big puddle of butter. Not sure if store bought shortbread would be drier and thus work better, but I wish I would have used 1/4. c butter to start. Good thing I have more shortbread and can try to do it with less butter.

  2. Why haven’t I seen this before???? I thought I had seen all of your recipes … somehow this one slipped by me. Shortbread crust (shortbread is my FAVORITE cookie), caramel filling, AND it’s no bake! Be still my heart!! This may become my favorite pie : )

  3. This is my favorite recipe of ALLLLLLLLLLLLL time. It has become my go-to for family meals!!! I’m wondering how incorporating some toasted coconut would add to the mix….

  4. I love this recipe and I always use Cool whip topping. I used the squirt redo-whip tonight and after I did it, I thought, it might not work because that type melts fast. So I through it in the freezer real quick for a party in 2 days. Is it okay to freeze and/or is the redo-whip oks to use?

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