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No-Bake Caramel Pie

This No-Bake Caramel Pie is a heavenly dessert with its creamy, velvety texture and taste of sweet caramel. It's a breeze to whip up, requiring minimal effort and no baking time. 

Whether you're hosting a celebration or just craving a creamy dessert, this pie is a crowd-pleaser that will have everyone asking for seconds. It's the kind of treat that makes any occasion special!

Slice of caramel pie on a plate.

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My Caramel Cream Pie is basically a slice of happiness! The homemade buttery graham cracker crust practically melts in your mouth, and it's filled with a creamy mixture of cream cheese and caramel. 

The best part? You don't even have to turn on the oven. I've made this a bunch of times, and trust me, it's always a winner.

While the caramel pie is chilling in the fridge, I whip up the homemade topping. Just some heavy cream and a bit of powdered sugar, and you've got a cloud of deliciousness to crown your pie. 

And don't hold back on the extra caramel drizzle; it's like the grand finale of a spectacular show.

Keep it chilled until the last minute for that perfect creamy consistency. Honestly, if there's a dessert that defines easy, delicious indulgence, it's this No-Bake Caramel Pie.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make caramel pie set out on the counter.
  • Graham cracker crumbs: Forms the base of the crust, providing a crunchy and slightly sweet foundation. You can also make your own- it will take about 7 rectangular graham crackers. 
  • Granulated sugar: Sweetens the crust, enhancing its flavor.
  • Butter: Melted butter mixes with the crumbs to bind the crust together, adding richness.
  • Heavy whipping cream: Whipped to stiff peaks, giving the filling a light and airy texture. It also forms the topping!
  • Powdered sugar: Sweetens both the filling and the whipped cream topping.
  • Cream cheese: Blended with caramel sauce to create a smooth and creamy filling.
  • Caramel sauce: Adds a rich, sweet, and indulgent flavor to both the filling and the final presentation. Go for a thicker jarred sauce instead of the kind in a squeezable bottle.

Pie Variations

  • Add a layer of chocolate. Add a layer of chocolate ganache on top of the crust before pouring in the caramel cream filling for a decadent twist. You could also drizzle the pie with chocolate sauce if you prefer!
  • Go for salted caramel. Use a salted caramel sauce or just add a pinch of sea salt to the caramel before drizzling it over the final product.
  • Make mini caramel pies. Instead of one large pie, create individual mini pies using tartlet pans or ramekins. It's a charming way to serve guests, and everyone gets their own little slice of heaven.

How To Make Caramel Pie

Graham cracker crust ingredients are blended in a food processor.
Homemade graham cracker crust pressed into a pie plate.

First, mix graham cracker crumbs, sugar, and melted butter to form the crust. Press the mixture into a pie pan and pop it in the freezer to set.

Whipped cream and sugar in a mixing bowl.
Cream cheese and caramel sauce in a mixing bowl.
Whipped cream folded into the cream cheese mixture in the mixing bowl.

While the crust chills, move onto the filling. Whip cream and sugar until it's nice and fluffy. 

Now, in a large mixing bowl, blend cream cheese and caramel sauce until it's smooth. 

Caramel pie filling in the mixing bowl.
Caramel pie filling in graham cracker crust.

Fold in the whipped cream – we want it light and airy. Pour that dreamy mixture into the crust, and off to the fridge it goes.

Once it's all set, it’s time for the topping! Whip the remaining cream and sweeten it up with the remaining powdered sugar. Spread it over the pie. 

If you're feeling fancy, drizzle some extra caramel on top. Stick it back in the fridge until it's showtime!

Caramel Pie in graham cracker crust drizzled with caramel sauce.

Storing and Freezing

Store: To keep your No-Bake Caramel Cream Pie fresh, store it in the fridge covered with plastic wrap or in an airtight container. It will keep for up to 4 days.

Freeze: This pie can be frozen for up to 2 months if properly wrapped to prevent freezer burn. I recommend storing it before adding the whipped topping. When you’re ready to enjoy it, let it thaw in the refrigerator overnight and then add the topping.

Recipe Tips

  • Allow the cream cheese to come to room temperature before blending. It makes getting a smooth filling way easier.
  • When you’re shopping for caramel sauce, go for a thicker sauce – it adds richness without making the filling too loose.
  • When you're folding the whipped cream into the cream cheese and caramel mix, be gentle. That keeps things airy and light.
  • Only whip up the topping right before serving. Freshly whipped cream just looks and tastes better.
  • To save time, you can use a store-bought graham cracker crust and cool whip for the topping.

Can I use store-bought whipped cream instead of whipping my own?

While you can use store-bought whipped cream in a pinch, whipping your own cream adds a fresher and fluffier texture to the pie. It's worth the extra effort!

Can I make the pie a day ahead, or will the crust get soggy?

Making the pie a day ahead is totally fine. The crust retains its crunch, and chilling overnight actually allows the flavors to meld, enhancing the overall taste.

What does “whip into stiff peaks” mean?

When your recipe says to whip cream to stiff peaks, it means you keep beating it until the cream gets thick and can stand up on its own. When you lift your beaters out of the cream, it should hold its shape.

Slice of caramel pie on a plate with caramel sauce poured over it.

Here are a few more of my favorite creamy pie recipes that I highly recommend making!

You’ll love how easy this No-Bake Caramel Pie is, and your family will love the delicious flavor and light, airy texture. They never need to know how effortless it was to make!

Caramel Pie in pie plate cut into slices.

No-Bake Caramel Pie Recipe

Author: Judy Wilson
This No-Bake Caramel Pie is an easy dessert with its creamy texture and taste of sweet caramel. It's a breeze to whip up with no baking time. 
Prep Time 18 minutes
Cook Time 0 minutes
Chill Time 3 hours
Total Time 18 minutes
Course Dessert
Cuisine American
Servings 8
Calories 418 kcal


Crust Ingredients

  • 1 cup graham cracker crumbs (about 7graham cracker sheets)
  • 3 Tablespoons granulated sugar
  • 5 Tablespoons butter, melted

Caramel Pie Filling

  • ¾ cup whipping cream
  • ½ cup powdered sugar
  • 8 ounces cream cheese, room temperature
  • ½ cup caramel sauce (Jarred caramel sauce)


  • ½ cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • extra caramel for drizzling optional


  • Mix graham crackers and sugar in a food processor, then add butter and mix thoroughly.
  • Press into the bottom and sides of a 9-inch pie pan.
  • Place the crust in the freezer to set while you make the pie filling.
  • To make the filling, whip the cream with powdered sugar with a handheld mixer until stiff peaks form. Set aside.
  • Place the softened cream cheese and caramel sauce in a large mixing bowl and beat until smooth.
  • Then fold in the whipped cream.
  • Remove the crust from the freezer and pour the filling into the crust.
  • Evenly spread and smooth the pie filling with the back of a spoon or spatula.
  • Place in the refrigerator.
  • To make the topping, beat ½ cup of cream and 2 Tablespoons of powdered sugar together until stiff peaks form.
  • Spread over pie, and drizzle with extra caramel if desired.
  • Refrigerate for 3 to 4 hours until set, or overnight.


Use the thicker jarred caramel sauce instead of the kind in a squeezable bottle.
Store in the refrigerator covered with plastic wrap or in an airtight container for up to 4 days.


Calories: 418kcalCarbohydrates: 33gProtein: 4gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 89mgSodium: 273mgPotassium: 103mgFiber: 0.4gSugar: 26gVitamin A: 1159IUVitamin C: 0.3mgCalcium: 69mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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