Name: No-Bake Biscuit Cake Recipe
Prep time: 20 min
Ingredients: 400 g 14oz Biscuits/cookies/graham crackers; 2/3 cup 160ml Milk; 2½ cups 565g Cream cheese, room temperature; 1 1/3 cups 320ml Heavy cream, cold; 3/4 cup 95g powdered Sugar; 1 teaspoon Vanilla extract; 1/2 cup 120ml Heavy cream; 100 g 3.5oz Dark chocolate

No-Bake Biscuit Cake Recipe

By David | Aug 19, 2019August 19, 2024

4 from 111 votes

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This no-bake biscuit cake is one of the easiest cakes you can make. Only 20 minutes of work, few basic ingredients and no cooking or baking skills needed. 3 layers of soft biscuits dipped in milk, 2 layers of fluffy cream cheese filling topped with dark chocolate ganache. This biscuit cheesecake is great cake to make with the kids and perfect for any event.

A slice of chocolate eclair cake sits on a white plate in the foreground. The cake features layers of graham crackers, creamy filling, and a chocolate topping. In the background, a glass baking dish holds the remaining eclair cake with one piece missing.

No-Bake Biscuit Cake Recipe

4 from 111 votes

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Prep Time 20

WORK TIME 20

DIFFICULTY Easy

Cuisine World

Servings yields

Ingredients

For the biscuits layer:

400 g 14oz Biscuits/cookies/graham crackers
⅔ cup 160ml Milk

For the filling:

2½ cups 565g Cream cheese, room temperature
1 ⅓ cups 320ml Heavy cream, cold
¾ cup 95g powdered Sugar
1 teaspoon Vanilla extract

For the chocolate ganache:

½ cup 120ml Heavy cream
100 g 3.5oz Dark chocolate

Instructions

DIRECTIONS

1. In a large bowl put cream cheese, powdered sugar and vanilla extract. Beat until smooth. Add heavy cream and beat to medium-stiff peaks. Set aside.
2. Dip the biscuits in the milk and arrange in the bottom of 13"X9" (32X22cm) dish. Spread half of the cream over the biscuit layer. Then arrange another layer of dipped biscuits. Spread the remaining cream over the biscuits. Arrange last (third) layer of dipped biscuits on top.
3. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Make the ganache: chop the chocolate and place in a heatproof bowl. Heat the cream in a small pot over medium low heat, until simmering. pour the hot cream over the chopped chocolate, let sit 2 minutes, then whisk until smooth.
5. Pour the chocolate ganache on top of the cake, spared evenly and refrigerate for 1 hour, until set.