The perfect pie for caramel lovers – this caramel cream pie features a silky, no‑bake filling in a crunchy Golden Oreo crust, finished with whipped cream. 
If you love rich, creamy caramel with a touch of salt, this caramel cream pie is a must-try. It sits somewhere between a caramel cheesecake and a caramel milkshake: light, mousse-like, and deeply caramel flavored. A crisp cookie crust adds texture while whipped cream on top balances the sweetness.
I’ve been making a lot of no‑bake pies lately—peanut butter and chocolate are favorites—so this version is for caramel and vanilla lovers. The base is a Golden Oreo crust; using cream-filled cookies helps the crust bind together well, but regular Oreos work too. If you prefer a graham-cracker crust, combine 2 1/4 cups graham crumbs, 1/4 cup sugar, and 1/2 cup melted butter and follow the same method below. 
The filling is essentially a no‑bake caramel cheesecake but lighter and less tangy—more like a mousse. You beat softened cream cheese with powdered sugar and thick salted caramel until smooth, then gently fold in whipped cream until uniform. Spread the filling into the prepared crust and chill until set.
I include a simple recipe for a thick, salted caramel sauce below, but a jarred thick caramel or dulce de leche will also work. Avoid thin, pourable ice‑cream-type sauces; you want a caramel with body so the filling holds its texture.
To serve, top the chilled pie with whipped cream and an extra drizzle of caramel. You can add crushed cookies or other toppings if desired. I prefer whipped cream because it lightens each bite, but it’s optional.
More no‑bake pie ideas:
- No-Bake Key Lime Pie
- Turtle Pie
- Strawberry Cream Pie
- Chocolate Mousse Pie
Caramel Cream Pie
Equipment
- 9-inch pie plate
Ingredients
Salted Caramel Sauce (or use store-bought)
- 1 cup white sugar
- 6 tablespoons unsalted butter, cut into small cubes
- 1/2 cup whipping cream
- 1/2 teaspoon salt
Golden Oreo Crust
- 25 Golden Oreos (wafers and filling)
- 5 tablespoons unsalted butter, melted
Caramel Filling
- 2/3 cup whipping cream
- 10 oz cream cheese, full fat, brick style
- 1/2 cup salted caramel (cooled)
- 1/2 cup powdered sugar
Topping
- 1/2 cup whipping cream
- Salted caramel sauce, for drizzling
Instructions
Salted Caramel Sauce
- Add the sugar to a small saucepan over low heat and gently stir.
- The sugar will clump, then melt into a smooth amber liquid—keep stirring gently.
- Carefully add the chopped butter and whisk until fully melted and incorporated.
- Remove from heat, whisk in the cream until smooth, then stir in the salt. Let cool. This yields about 1 cup; use 1/2 cup in the filling and reserve the rest for drizzling.
Oreo Crust
- Place cookies (wafers and filling) in a food processor and pulse to fine crumbs, or crush in a sealed bag with a rolling pin.
- Mix the crumbs with melted butter until combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan. Chill while you make the filling.
No-Bake Caramel Filling
- Whip 2/3 cup whipping cream until stiff peaks form.
- In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar and 1/2 cup cooled salted caramel; beat until combined.
- Gently fold the whipped cream into the cream cheese mixture until evenly combined and streak-free.
- Spoon the filling into the prepared crust and smooth the top.
- Cover and refrigerate for at least 6 hours, or until firm.
To Serve
- Beat 1/2 cup whipping cream until stiff peaks form and spread over the chilled pie.
- Drizzle with reserved salted caramel sauce and, if desired, sprinkle crushed cookies on top.
- Slice with a thin, sharp knife, cutting all the way through the crust. The first slice may be tricky to remove, but subsequent slices will be easier.
Notes
- You can use the caramel sauce recipe above, your favorite homemade recipe, or a thick store-bought caramel (jarred or dulce de leche). Aim for a thick caramel rather than a thin squeeze-bottle sauce.
- Use full-fat, brick-style cream cheese—do not use light, whipped, or spreadable varieties. Cream cheese should be at room temperature for best results.
- Store leftovers covered in the refrigerator for up to 3 days. The pie can also be frozen; thaw in the fridge about 30 minutes before slicing for easier cutting.
- Nutrition information is an estimate per slice (with whipped cream on top) assuming 10 equal slices and does not include extra caramel drizzled on top.
Nutrition
Calories: 440 kcal, Carbohydrates: 37 g, Protein: 4 g, Fat: 32 g, Saturated Fat: 16 g, Cholesterol: 84 mg, Sodium: 363 mg, Potassium: 97 mg, Fiber: 1 g, Sugar: 19 g, Vitamin A: 974 IU, Vitamin C: 1 mg, Calcium: 62 mg, Iron: 1 mg.