No Bake Biscuit Cake Recipe

No Bake Biscuit Cake Recipe

This decadent no-bake chocolate biscuit cake is perfect for entertaining. With just 10 minutes of prep time, it can be made ahead of time and impresses guests with its rich chocolate-hazelnut flavors. Enjoy its fudgy texture with a scoop of ice cream or fresh berries.

Creamy, fudgy no-bake chocolate biscuit cake made by layering a cocoa-spiked butterscotch condense with crushed biscuits. Topped with smooth chocolate ganache for extra decadence.

What kind of biscuits work best?

The best biscuits to use are digestive biscuits or sweet tea biscuits. They hold their shape when crushed and provide great flavor. Graham crackers also work in a pinch.

How do I crush the biscuits?

An easy way is to place them in a large ziplock bag and roll over them gently with a rolling pin. You can also pulse them in a food processor. Just don’t pulverize them completely – small chunks are best.

Can I use milk chocolate instead of dark chocolate?

You can, but the flavor won’t be as rich. We recommend using a high-quality dark or semisweet chocolate with at least 60% cocoa solids.

How long will the cake last in the fridge?

It will last 5-6 days stored in an airtight container in the refrigerator. The biscuit base may start losing its crispness over time.

Can I make ahead?

Yes!Prepare the recipe up until before topping with ganache. Refrigerate biscuit base, then pour chilled ganache over top when ready to serve.

What do I garnish with?

Chopped toasted nuts like hazelnuts or almonds make classic garnishes. You can also decorate with chocolate shavings or fresh raspberries before serving.

Should it be served chilled or at room temp?

Good both ways! Slightly chilled highlights the rich decadence of the ganache. Served at room temp softens the textures nicely.

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 5 hours 10 minutes (includes cooling and chilling)


Biscuit Base:

  • 28 ounces (800g) digestive biscuits or sweet tea biscuits, crushed
  • 1 cup (100g) toasted chopped nuts, such as walnuts or hazelnuts

Chocolate Syrup:

  • 1 cup (200g) granulated sugar
  • 2⁄3 cup (150g) unsalted butter, cubed
  • 1⁄2 cup (60g) unsweetened cocoa powder
  • 1 cup (240ml) water
  • 1 teaspoon vanilla extract

Chocolate Ganache:

  • 1⁄2 cup (120ml) heavy whipping cream
  • 4 ounces (120g) semisweet or bittersweet chocolate, chopped


  1. Break biscuits into small pieces in a large bowl. Set aside.
  2. For the chocolate syrup, melt butter in a saucepan over medium heat. Stir in sugar and cocoa powder until well combined. Gradually whisk in water and bring mixture to a boil. Reduce heat and simmer for 7-8 minutes, stirring frequently, until thickened slightly.
  3. Remove pan from heat and stir in vanilla. Allow syrup to cool for 10-15 minutes. (source:
  4. Pour slightly cooled chocolate syrup over the crushed biscuits. Mix well using a rubber spatula until biscuits are thoroughly coated.
  5. Press biscuit mixture evenly into a 23cm/9-inch round cake pan or springform pan. Use the back of a spoon or offset spatula to firmly pack down.
  6. Refrigerate for 30 minutes to 1 hour.
  7. Make the chocolate ganache by bringing cream to a boil over medium heat. Remove from heat and add chocolate. Let stand for 1 minute then stir gently until smooth.
  8. Pour warm ganache over chilled biscuit base and spread evenly with an offset spatula. Refrigerate cake for at least 3-4 hours.
  9. Decorate cake with extra toasted nuts before slicing and serving. Cover and store leftover cake in the refrigerator.

Nutrition Information (Per serving):

Calories: 530, Carbohydrates: 51g, Protein: 5g, Fat: 34g, Saturated Fat: 18g, Cholesterol: 60mg, Sodium: 280mg, Fiber: 2g, Sugar: 33g

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