Go Back
+ servings
Seriously decadent pie... and no need for turning on that oven!
Print Recipe
4.67 from 6 votes

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
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: No-Bake Caramel Shortbread Pie
Servings: 8 servings
Author: Amanda Rettke

Ingredients

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

Instructions

  • 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.

Video