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

No-Bake Caramel Shortbread Pie

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
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Author Amanda Rettke


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


  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.