Description

This No-Bake Biscuit Cake is a delightful treat that combines the crunch of biscuits with a creamy, velvety filling. Each bite offers a perfect balance of sweetness and texture, making it an irresistible dessert for any occasion.

Ingredients

Scale

For the Cake:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 50g granulated sugar
- 1 tsp vanilla extract
For the Cream Filling:
- 400g cream cheese, softened
- 200ml heavy whipping cream
- 100g powdered sugar
- 1 tsp vanilla extract
For the Topping:
- 50g dark chocolate, grated
- Fresh berries (optional)

Instructions

In a large bowl, combine the crushed digestive biscuits, melted butter, granulated sugar, and vanilla extract until well mixed.
Press the biscuit mixture into the bottom of a lined 9-inch springform pan to form a firm base.
In another bowl, beat the cream cheese until smooth, then add the heavy whipping cream, powdered sugar, and vanilla extract. Mix until fluffy and well combined.
Spread the cream filling evenly over the biscuit base, smoothing the top with a spatula.
Refrigerate the cake for at least 4 hours, or until set.
Before serving, sprinkle grated dark chocolate on top and add fresh berries if desired.

Notes

This cake can be made a day in advance and stored in the refrigerator.
Store leftovers in an airtight container in the fridge for up to 3 days.
For a gluten-free version, use gluten-free biscuits.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: desserts
Method: no-bake
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 100g)
Calories: 350
Sugar: 20 grams
Sodium: 150 milligrams
Fat: 25 grams
Saturated Fat: 15 grams
Unsaturated Fat: 5 grams
Trans Fat: 0 grams
Carbohydrates: 30 grams
Fiber: 1 gram
Protein: 4 grams
Cholesterol: 60 milligrams

Keywords: No-Bake Biscuit Cake, dessert, easy dessert, no-bake cake, creamy cake, biscuit dessert, chocolate topping, summer dessert, quick dessert, vegetarian dessert, chilled dessert, party dessert, make-ahead dessert