Description
This No-Bake Cookie Cake is the perfect dessert for those moments when you want something indulgent but don’t feel like turning on the oven. With its creamy layers and soft, milk-dipped biscuits, this treat comes together in no time and tastes even better after a few hours in the fridge. It’s a foolproof recipe that will leave everyone asking for more!
Ingredients
- 400 grams Maria or Digestive biscuits
- 500 ml milk
- 200 grams sugar
- 2 teaspoons vanilla essence
- 200 grams butter (at room temperature)
- 2 tablespoons cocoa powder (optional)
Instructions
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Prepare the Cream Mixture:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the vanilla essence and mix well.
- If desired, stir in the cocoa powder for a chocolatey twist.
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Dip the Biscuits:
- Pour the milk into a shallow dish.
- Dip each biscuit into the milk for 2–3 seconds to soften. Be careful not to oversoak.
-
Assemble the Cake:
- On a serving platter or cake pan, arrange a single layer of milk-dipped biscuits.
- Spread a thin layer of the cream mixture over the biscuits.
- Repeat the layering process with biscuits and cream until all ingredients are used, finishing with a layer of cream on top.
-
Chill the Cake:
- Cover the cake with plastic wrap or aluminum foil.
- Refrigerate for at least 4 hours, or overnight, to let the flavors meld and the cake set.
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Serve:
- Before serving, garnish the cake with cocoa powder, chocolate shavings, or fresh fruit for added flair.
- Slice and serve chilled.
Notes
- For best results, use room-temperature butter for the cream mixture to ensure smooth blending.
- Chilling the cake overnight enhances the flavor and makes slicing easier.
- You can experiment with other biscuit types, like graham crackers or ladyfingers, for a unique twist.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: International