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?
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Keyword: No-Bake Caramel Shortbread Pie
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
- ⅓ 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
Shortbread Crust
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.
Caramel Filling
Beat cream cheese, caramel topping, and vanilla in a large bowl with electric mixer on medium speed until smooth.
Gradually beat in heavy cream just until blended.
Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.
Add whipped topping if desired.
Refrigerate 3 hours or until set.
When ready to serve, drizzle with additional caramel topping and sprinkle with shortbread crumbs.
Store leftover pie covered in refrigerator.