Ingredients
Filling & Topping
- 1 baked pie crust, 9‑inch
- 1 can dulce de leche caramel (13.4 ounces), divided
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
Caramel cream pie and dulce de leche cream cheese pie recipes use nearly identical ingredients: a baked crust, canned dulce de leche, cream cheese, powdered sugar, and either Cool Whip or freshly whipped cream for the light, mousse‑like filling.
Ingredients and Why They Matter
The baked pie crust gives structure and a crisp base; caramel cream pie recipes often use traditional pastry, graham cracker, or cookie crusts and always cool them completely before filling to keep the crust from getting soggy. Dulce de leche provides deep caramel flavor and a thick, spreadable texture that holds its layer under the cream filling; many recipes divide the can, using part in the filling and part as a bottom layer or drizzle.
Cream cheese adds body, tang, and a cheesecake‑like richness; caramel cream cheese pie recipes highlight that softened, full‑fat cream cheese whipped smooth is key to a lump‑free filling. Powdered sugar sweetens the cream cheese mixture and helps create a smooth, stable texture thanks to its fine texture and starch content.
Heavy whipping cream is whipped into soft‑then‑stiff peaks to make fresh whipped cream; cream pie and mousse‑style caramel pie recipes rely on whipped cream to lighten the cream cheese and turn the filling into something airy. A little granulated sugar sweetens the whipped cream; some recipes use powdered sugar instead, but both are standard.
Optional tweaks like a bit of vanilla or sea salt (mentioned in related recipes) boost flavor or create a salted caramel effect. The same base formula appears again and again in caramel cream pies and caramel cream cheese pies, showing how solid it is.
Step-by-Step Instructions
Prepare and cool the crust
I begin by baking a 9‑inch pie crust according to package instructions or my scratch recipe, then let it cool completely on a wire rack. No‑bake caramel cream and cream cheese pies all stress that the crust must be fully cooled before adding the cream filling so it doesn’t melt or separate.
Make the caramel cream filling
In a large mixing bowl, I combine the softened cream cheese, 1/2 cup of dulce de leche from the can, and the powdered sugar. Caramel cream cheese pie recipes follow the same step: beat cream cheese and powdered sugar first, then add caramel for a smooth base. I beat the mixture until completely smooth and creamy, scraping down the sides as needed, then set it aside.
Make the whipped cream
In a separate cold mixing bowl, I pour in the heavy whipping cream and granulated sugar. Guides for whipped cream and caramel pies point out that a chilled bowl and cold cream make it much easier to whip to stable peaks. I beat on medium‑high speed for about 2–3 minutes, until stiff peaks form—whipped cream topping recipes target this consistency so it can hold shape on a pie. I remove about 1/2 cup of the whipped cream and set it aside for the garnish.
Combine the filling
I gently fold the caramel cream cheese mixture into the whipped cream in batches, using a spatula and turning carefully. Caramel cream pie and no‑bake caramel cheesecake recipes do this folding step to keep as much air in the whipped cream as possible, creating a light, mousse‑like filling. I stop as soon as the mixture looks uniform and fluffy so I don’t deflate it.
Assemble the pie
In the cooled pie crust, I spread the remaining dulce de leche (reserving 1–2 tablespoons for garnish) in an even layer on the bottom. Similar caramel cream pies spread caramel or dulce de leche on the base for extra flavor and a distinct caramel layer under the cream. Then I spoon the caramel cream mixture over this layer and smooth the top.
Garnish and chill
I top the pie with the reserved 1/2 cup whipped cream, either spreading it over the center or piping it decoratively around the edges. Cream pie recipes often hold back some whipped cream specifically for a top layer or border. I warm the last 1–2 tablespoons of dulce de leche in the microwave for a few seconds until it’s pourable, then drizzle it over the whipped cream topping for a caramel finish, echoing the drizzle used in several caramel cream pie recipes.
Finally, I refrigerate the pie for at least 4 hours or overnight, allowing it to set fully and the flavors to meld. No‑bake caramel and cream pies consistently call for 3–6 hours or overnight in the fridge to firm up before slicing.