Is there anything more refreshing than a cool, creamy, silky-smooth, no-bake cheesecake in the middle of a hot summer?
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.
Beat cream cheese, caramel topping, and vanilla in a large bowl with electric mixer on medium speed until smooth.
Store leftover pie covered in refrigerator.