No-Bake Caramel Shortbread Pie

filed under: Pies + Tarts on August 2, 2016

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

Seriously decadent pie... and no need for turning on that oven!

One thing you will notice about this pie is that crust. That mile-high buttery shortbread crust. It’s a bit of a show stopper and perfect for anyone who loves shortbread!

Seriously decadent pie... and no need for turning on that oven!

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

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 c crushed shortbread cookies reserve 1 tablespoon for sprinkling over top of pie
  • 1/2 c 1 stick butter, melted
  • 1/3 c sugar
Caramel Filling
  • 2 pkg 8 ounces each cream cheese, softened
  • 1/2 c caramel dessert topping
  • 1 tbsp. McCormick® Pure Vanilla Extract
  • 1/4 c heavy cream
  • whipped topping optional
Instructions
  1. For the Crust, mix all ingredients in medium bowl. Press into bottom and barely up sides of an 8-inch pie plate. (Can use a 9-inch, crust will be thinner) Set aside.

  2. For the filling, beat cream cheese, caramel topping, and vanilla in large bowl with electric mixer on medium speed until smooth.

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

Recipe adapted from McCormick. One of the best parts? The entire recipe only takes 15 minutes to pull together!

Seriously decadent pie... and no need for turning on that oven!

Tips for success:

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.

Seriously decadent pie... and no need for turning on that oven!

Mile high deliciousness!

I am fortunate to be able to work with brands that I use and love. Thankful to McCormick for partnering with me!

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Comments

  • Jocelyn @BruCrew Life says:

    All I can think about is face planting into this deliciousness!!! Holy yum!!!

  • Julianne @ Beyond Frosting says:

    You know I am ALL about this dessert!

  • Karen P says:

    Yummy… What can I substitute for heavy cream?

  • Dianne says:

    Can you tell me what ‘caramel dessert topping’ is?

    • Amanda says:

      caramel sauce… the kind you use on ice cream

  • NanaSharon says:

    I’m not familiar with shortbread cookies. Can you recommend some brands? Will it say shortbread on the package?

    • Maria Coleman says:

      What does the c stand for, as in 2 c shortbread cookies?

      • Maria Coleman says:

        I just kinda guessed that the c means “cup”¡

    • Little Irish says:

      Lorna Doone’s are shortbread cookies 🙂

    • Bunny says:

      Pecan Sandies, Lorna Doone to name a couple.

  • Pam says:

    Right now I’m on a keto diet. But that looked so awesome I couldn’t pass it by.

  • sakhawat salamat says:

    I like your sweet dish i want learn more with you dear freind

  • Mariann says:

    Going to make this Pie, love no baking 👏🏻👏🏻👏🏻

  • Kim Nichols says:

    I’m making this tomorrow. Can’t wait

  • Milissa says:

    What about using keebler’s pecan sandies?? Would that work alright??

    • Amanda says:

      Yes, those should work!

  • Ann says:

    The Pinterest link does not take me to the specific recipe posted.

  • Maddy-D says:

    I cook for an asst living home and my people love sweets. I try to treat them to something different a couple of time a week. they love it

  • Barbara Lindsay says:

    The recipes seems to be easy for someone like me that has very little time for baking.

  • Kathy says:

    I love your recipes…soooo rich looking…makes people think I a man a better baker than I am. But I love your helpful hints….truly appreciate you..thank you. I share with my 16 year old granddaughter…she also love your recipes…and helpful hints.☺️

  • Diana hayes says:

    Can i use a 8×8 glass square dish

  • Judy says:

    What other kind of cookie could you use? How about gramham cracker crust?

  • Theresa says:

    Getting the ingredients now. Can’t wait to make it! 😁

  • Faith Davies says:

    Looks absolutely devine cant wait to make this.

  • Sam sandra says:

    I made mine with ready crust and cool whip
    Bam done and good

  • Dave fryer says:

    When you are allergic to cream cheese and sour cream what can you use

  • Nur adilah lala says:

    What does C means in your recipe is it ounce or gram?

  • Jayne says:

    I really wanted to make Caramel shortbread cheesecake but I not understand in Cups and wish they put in ounces or grams!!!!

  • Deepthi says:

    How many servings does this make?

  • colleen parke says:

    What do you call whipped topping.. Do you just mean whipped cream??

    • Bunny says:

      Cool Whip, a non dairy topping.

  • Grace Adamski says:

    Can u use a Graham cracker cuts instead of shortbread cookies?

    • Amanda says:

      Yup!

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