No-Bake Creamy Biscuit Cake Recipe
This no-bake creamy biscuit cake is a soft, melt-in-the-mouth dessert made with milk, cream, and biscuits. It requires no oven, uses simple ingredients, and is perfect for quick desserts, family gatherings, or tea time. Its smooth texture and light flavor make it a favorite for all ages.
Ingredients
For the Creamy Milk Layer:
1 liter (4 cups) whole milk
200 ml (¾ cup) heavy cream or liquid whipping cream
120 g (½ cup) granulated sugar
80 g (⅔ cup) cornstarch
1 teaspoon vanilla extract
For the Biscuit Layer:
200 g plain tea biscuits (Marie biscuits or digestive biscuits)
150 ml (⅔ cup) milk (for dipping biscuits)
For Topping:
Cocoa powder (for dusting)
or
Ground cinnamon
or
Crushed biscuits
Preparation Method
Step 1: Prepare the Cream Mixture
In a saucepan, add the milk, sugar, and cornstarch. Whisk well while cold to avoid lumps.
Place the saucepan over medium heat, stirring constantly until the mixture thickens into a smooth custard.
Step 2: Add Cream and Vanilla
Once thick, reduce the heat and add the heavy cream and vanilla extract.
Stir for another 2–3 minutes until creamy and glossy.
Remove from heat and let it cool slightly.
Step 3: Assemble the Cake
Line a rectangular loaf pan with plastic wrap or parchment paper.
Quickly dip each biscuit into milk (do not soak).
Add a layer of cream at the bottom
Add a layer of dipped biscuits
Repeat layers until finished
End with a cream layer on top
Step 4: Chill
Cover the pan and refrigerate for at least 4 hours, preferably overnight, until fully set.
Step 5: Decorate and Serve
Remove from the mold and place on a serving board.
Dust the top with cocoa powder or cinnamon.
Slice with a sharp knife and serve cold.
Tips for Best Results
Stir continuously while cooking to avoid lumps
Do not over-soak biscuits
Chill longer for cleaner slices
Can be frozen for 30 minutes before slicing
Storage
Refrigerate up to 3 days
Cover tightly to prevent drying
