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+ servings
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 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


  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