INTRODUCTION
No-bake desserts are magical because they give you all the satisfaction of a classic homemade treat without the stress of baking. This pie is the perfect example: creamy, crunchy, sweet, and silky all at once. The base layer is typically a graham cracker or biscuit crust, pressed firmly to create a solid foundation. Next comes a generous layer of caramel—smooth, buttery, and melt-in-your-mouth. On top of the caramel sits a luscious cream cheese or vanilla cream filling that brings balance and lightness. The final touch is a thick layer of melted chocolate spread across the top, giving the pie its luxurious, shiny finish.
This dessert is perfect for gatherings, celebrations, holidays, or simply as a treat when you want something rich and satisfying without much effort. Its layers make it visually stunning and its flavors complement each other beautifully: the caramel is sweet and bold, the cream is soft and delicate, and the chocolate adds the perfect finishing touch. The combination is absolutely irresistible.
INGREDIENTS
For the Crust
- 2 ½ cups crushed graham crackers, digestive biscuits, or tea biscuits
- ½ cup melted butter
- 2 tbsp sugar (optional)
For the Caramel Layer
- 1 can (397 g) sweetened condensed milk or store-bought thick caramel
- 4 tbsp butter
- ¼ cup brown sugar
- 1 tsp vanilla extract
(If using ready-made caramel or dulce de leche, skip the cooking step.)
For the Cream Layer
- 250 g cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Chocolate Topping
- 1 ½ cups chocolate chips or chopped chocolate
- 2 tbsp butter or ¼ cup heavy cream
INSTRUCTIONS
STEP 1 — Prepare the Crust
Start by crushing the cookies into fine crumbs. You can use a food processor or place the biscuits in a bag and crush them with a rolling pin. Once the crumbs reach a sand-like texture, add the melted butter and mix until everything is evenly moistened. The mixture should hold together when pressed between your fingers.
Pour the crust mixture into a pie dish and press it firmly into the bottom and slightly up the sides. Use the back of a spoon or a flat-bottomed glass to smooth it out. This step ensures that your crust won’t crumble when slicing later. Place the crust in the refrigerator to chill while you prepare the next layers. This helps the butter solidify and keeps the crust firm.
STEP 2 — Make the Caramel Layer
You have two options: homemade caramel or a shortcut using ready-made dulce de leche or thick caramel.
To make caramel from scratch:
In a medium saucepan, combine the butter and brown sugar over medium heat. Stir until the sugar dissolves. Add the sweetened condensed milk and continue stirring constantly. Let the mixture bubble gently for 6–8 minutes until it thickens and turns a golden caramel color. Remove from heat and add the vanilla extract.
Shortcut option:
Warm dulce de leche in the microwave for 20–30 seconds until spreadable.
Once the caramel is ready, spread a thick layer over the chilled crust. Use a spatula to create an even surface. The caramel should be soft enough to spread but thick enough to hold its shape. Refrigerate again while preparing the cream layer to help it set.
STEP 3 — Prepare the Cream Filling
In a mixing bowl, beat the softened cream cheese until smooth and fluffy. This step is important—if the cream cheese is not softened, your filling will be lumpy.
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. You want the mixture to be light and airy, not runny.
Fold the whipped cream into the cream cheese gently. Use slow, smooth motions to avoid deflating the mixture. The result should be a soft, velvety cream filling.
Spread this cream mixture evenly on top of the caramel layer. Make sure it’s thick, smooth, and level, as this layer gives the pie its height. Again, refrigerate for at least 30 minutes while preparing the chocolate topping.
STEP 4 — Add the Chocolate Layer
Melt the chocolate and butter (or cream) together using one of two methods:
Microwave method:
Heat in 20–30 second intervals, stirring between each burst, until smooth and glossy.
Stovetop method:
Place chocolate and butter in a small saucepan over very low heat, stirring constantly until melted.
Once the chocolate mixture is perfectly smooth, let it cool for 5 minutes. This prevents it from melting the cream layer underneath.
Pour the chocolate gently over the cream layer and spread it evenly using a spatula. You can make swirls, smooth it completely, or leave small waves like the picture—anything works as long as it covers the top.
Refrigerate the entire pie for at least 4 hours, or for best results, overnight. This allows all the layers to firm up beautifully, making slicing clean and satisfying.
SERVING THE PIE
When the pie is fully chilled, run a warm knife around the edges before slicing. Warming the knife in hot water and drying it helps make perfect cuts through the chocolate.
The first slice is always the most dramatic: glossy chocolate, thick cream, velvety caramel, and crunchy crust all in one beautiful piece.