No-Bake Caramel Shortbread Pie

filed under: Pies + Tarts on July 13, 2019

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 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 creating 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!

Looking for More Great Desserts?

4.6 from 5 votes
Seriously decadent pie... and no need for turning on that oven!
No-Bake Caramel Shortbread Pie
Prep Time
15 mins
Total Time
15 mins
 

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

Course: Dessert
Cuisine: American
Keyword: No-Bake Caramel Shortbread Pie
Servings: 8 servings
Author: Amanda Rettke
Ingredients
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
Instructions
  1. Shortbread Crust

  2. 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.

  3. Caramel Filling

  4. Beat cream cheese, caramel topping, and vanilla in a large bowl with electric mixer on medium speed until smooth.

  5. Gradually beat in heavy cream just until blended.
  6. Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.
  7. Add whipped topping if desired.
  8. Refrigerate 3 hours or until set.
  9. When ready to serve, drizzle with additional caramel topping and sprinkle with shortbread crumbs.
  10. Store leftover pie covered in refrigerator.

Recipe Video

 

 

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Comments

  • Michelle says:

    Can this cake be frozen once completed?

  • Ruth Peters says:

    I love seeing your post

  • Christina says:

    Hi Amanda, your site is fantastic! my daughter passed it on to me as I am the family baker. However not being american I don´t know what measure “c” is. Could you please tell me how many grams or mililiters it is? Many thanks, Christina

  • Eiman says:

    Very nice and delicious

  • Sherrill Grawrock says:

    Also Walker is another excellent brand of shortbread!

  • Saeeda says:

    Are there certain brands of shortbread cookies that work better than others? Thanks.

  • Pat says:

    This pie sounds wonderful.

  • Midge Caville says:

    Sounds delicious

  • Esther Shelley says:

    I think toasted coconut would look really pretty on this and add to the flavor. 🙂

    • Amanda Rettke says:

      Love that idea!

  • Esther Shelley says:

    “C” is cup. As in 1 cup, or 8 oz. 🙂

  • Robin Reyes says:

    Hi! I made this pie a few nights ago for a small gathering. It was a huge hit! The crust is amazing. I added a tiny bit more caramel to the filling, only because caramel is my favorite, and I like I big caramel flavor! Thanks for sharing!

  • Fara says:

    I love it I made many times

  • Dena says:

    Love love all of ur stuff

  • Joanna tarbox says:

    You have great recipes, and I love them and you don’t demand us to, join, and force us to remark on everything, we have crazy lives and can’t stop and write down everything, I take a picture and then go back and by then you add is gone, so I grabbed this moment to let you all know I love your recipes

  • Angelica castto says:

    Ok so I made this and the crust was just fine and great but the pie filling was extremely sour. I added 1/2 cup of granulated sugar. I piled on homemade whipping cream and extra Carmel but it was still in edible. I had to warn my neighbirs after I tried the first piece. I rechecked the recipe and there was no missing ingredient or steps. I am still stumped. The pie also did not really set after 6 hours but I attributed this to the 1/2 cup of added sugar maybe?

  • DJ Miles says:

    Wondering…Could I make this in a 9 X 13 pan or dish and cut into squares? 🤗

    • Elizabeth Keeney says:

      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!