No-Bake Biscuit Cake Recipe

This recipe is a delightful and easy way to make a delicious cake without ever turning on the oven! Perfect for hot summer days or when you’re craving a sweet treat in a hurry.


  • For the Biscuit Base:
    • 250g (8 oz) biscuits (choose your favorite type! graham crackers, digestive biscuits, or even chocolate cookies would work well)
    • ½ cup milk
  • For the Creamy Filling:
    • 250g (8 oz) cream cheese, softened
    • ½ cup powdered sugar
    • 1 tsp vanilla extract
    • 1 cup heavy whipping cream, cold
  • For the Chocolate Ganache (Optional):
    • 100g (3.5 oz) semisweet chocolate, chopped
    • ½ cup heavy whipping cream


  1. Prepare the Biscuit Base: Line an 8×8 inch baking pan with parchment paper. Break the biscuits into pieces that will fit snugly in a single layer along the bottom of the pan. In a shallow dish or bowl, pour the milk. Quickly dip each biscuit piece into the milk, coating it lightly, and then arrange in the prepared pan.
  2. Make the Creamy Filling: In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined.
  3. Assemble the Cake: Pour the creamy filling over the biscuit base in the pan. Spread evenly to ensure all the biscuits are covered. You can add a sprinkle of your favorite chopped nuts or chocolate chips on top of the filling at this point for an extra flavor boost.
  4. Refrigerate and Set: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the biscuit base to soften and the cake to set completely.
  5. Chocolate Ganache (Optional): If you’d like a decadent chocolate topping, prepare the ganache by heating the heavy whipping cream in a small saucepan over medium heat until simmering. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth and glossy. Pour the ganache over the chilled cake and spread evenly. Refrigerate for an additional hour for the ganache to set.
  6. Slice and Serve! Once chilled and set, remove the cake from the pan using the parchment paper overhang. Cut into slices and enjoy your delicious no-bake biscuit cake!

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