Description

This no-bake layered biscuit dessert is a rich, creamy, and incredibly easy sweet treat made with simple pantry ingredients. It features layers of tea biscuits (or graham crackers) softened by luscious whipped cream and topped with crushed biscuit crumbs for a delicate crunch. After chilling, the biscuits transform into a soft cake-like texture, creating a dessert that tastes like a cross between cheesecake and tiramisu.

Perfect for busy families, holiday gatherings, Ramadan desserts, Christmas treats, or quick summer desserts, this recipe requires no oven and minimal prep time. It’s budget-friendly and ideal for beginner bakers.

Ingredients

3 cups heavy whipping cream (cold)
1 can (14 oz / 397g) sweetened condensed milk
1 teaspoon vanilla extract
2–3 packs tea biscuits or graham crackers (about 300–350g)
½ cup milk (for dipping biscuits)
½ cup crushed biscuits (for topping)

Optional:

4 oz cream cheese (for extra richness)
Chocolate shavings or cocoa powder
Caramel drizzle

Equipment

8×8 or 9×9-inch glass dish
Hand mixer or stand mixer
Spatula
Bowl

Instructions

Step 1: Prepare the Cream Mixture

In a large mixing bowl, add cold heavy whipping cream.
Beat on medium speed until soft peaks form.
Add sweetened condensed milk and vanilla extract.
Continue beating until stiff peaks form.
(Optional) Add softened cream cheese for a thicker, cheesecake-like texture.

Tip: Do not overbeat or the cream may separate.

Step 2: Layer the Dessert

Dip each biscuit briefly into milk (1 second only—do not soak).
Arrange a layer of biscuits at the bottom of your dish.
Spread a thick layer of cream mixture evenly.
Repeat layers (biscuits + cream) until the dish is full.
Finish with a cream layer on top.

Step 3: Add Topping

Sprinkle crushed biscuit crumbs evenly on top.
Optional: Add caramel drizzle, chocolate chips, or nuts.

Step 4: Chill

Cover and refrigerate for at least 6 hours (preferably overnight).
This allows biscuits to soften and absorb moisture.

Step 5: Serve

Slice into squares.
Serve cold for best texture.

Storage Tips

Store in refrigerator up to 4 days.
Do not freeze (texture may change).
Keep covered to prevent drying.

Nutrition (Approximate Per Serving)

Calories: 420–480
Fat: 28g
Carbohydrates: 45g
Sugar: 30g
Protein: 6g

Frequently Asked Questions (High-CPM Optimized)

1. Can I make this dessert ahead of time?

Yes! This is actually a perfect make-ahead dessert recipe. It tastes better the next day because the biscuits soften completely.

2. What is the best cream for no-bake desserts?

Use heavy whipping cream (at least 35% fat) for stable peaks. Avoid light cream as it won’t hold shape.

3. Can I use graham crackers instead of tea biscuits?

Absolutely. Graham crackers, digestive biscuits, or Maria biscuits work great.

4. How do I make it healthier?

You can:

Use low-fat whipped topping
Replace condensed milk with Greek yogurt + honey
Use sugar-free biscuits

5. Is this dessert good for parties?

Yes! It’s one of the best easy party desserts because:

No baking required
Budget-friendly ingredients
Feeds a crowd
Easy to slice

Variations

Chocolate Version

Add 2 tablespoons cocoa powder to cream mixture.

Coffee Version (Tiramisu Style)

Dip biscuits in coffee instead of milk.

Fruit Version

Add sliced strawberries or bananas between layers.

Nutella Version

Spread thin Nutella layers between cream.

Why This Dessert Is So Popular

No oven required
Simple ingredients
Affordable
Perfect for summer
Kid-friendly
Customizable flavors

It’s trending on social media because it looks impressive but is extremely easy to prepare.

Pro Tips for Perfect Results

✔ Use very cold whipping cream
✔ Chill mixing bowl before whipping
✔ Do not soak biscuits too long
✔ Refrigerate overnight for best texture
✔ Use glass dish for clean presentation

No-Bake Creamy Biscuit Icebox Cake Recipe

Description

Ingredients

Equipment