No-Sugar desserts are a joy to make and even better to eat. This no-bake biscuit cream cake is a classic that brings together light, whipped cream and softened tea biscuits in layers that melt in your mouth. It’s simple, elegant, and requires zero oven time. With only a handful of ingredients and minimal preparation, this cake delivers incredible taste and texture without the need for baking skills or special tools.
This dessert is loved for its nostalgic charm and versatile nature. Whether you’re hosting a last-minute gathering or simply craving something sweet and creamy, this cake comes together in no time and chills to perfection in the fridge. Its simplicity is part of its magic: layers of softened biscuits become cake-like while the whipped cream and condensed milk create a smooth, rich filling. The result is something between a tiramisu and an icebox cake—sweet, soft, and refreshing.
Ingredients
2 packs plain tea biscuits (such as Marie or Petit Beurre)
2 cups cold heavy cream
1 cup sweetened condensed milk
1 teaspoon vanilla extract
Crushed biscuits for topping (optional)
Whipping the Cream
Start with a large mixing bowl and pour in the cold heavy cream. Cold cream whips faster and holds shape better, so take it straight from the refrigerator. Using a hand mixer or stand mixer, whip the cream on medium to high speed until it forms thick, fluffy peaks. You don’t need to go all the way to stiff peaks, but the cream should be dense enough to hold its shape when spread with a spatula.
Once the cream is whipped, pour in the sweetened condensed milk. This adds sweetness and a rich, smooth texture. Add the vanilla extract to round out the flavor. Gently beat or fold the mixture until it’s smooth, creamy, and well combined. The result is a silky, fluffy mixture that tastes like a cross between whipped cream and a light custard.
Preparing the Biscuits
Use plain tea biscuits that are dry and crisp, such as Marie or Petit Beurre. These absorb moisture from the cream beautifully and soften into a cake-like consistency as they chill. You don’t need to soak the biscuits in milk or coffee for this recipe; the cream layers will do all the work during refrigeration. However, if you want an even softer texture, you can briefly dip the biscuits in milk before layering, though this is entirely optional.
Layering the Cake
Take a deep dish or square glass pan. A 9×9 inch dish works well, but you can use any shape as long as it allows for several layers.
Start by spreading a thin layer of the cream mixture on the bottom of the dish. This helps keep the bottom layer of biscuits soft and prevents them from sliding around. Next, add a layer of biscuits, placing them in a single flat layer to cover the cream. Break some biscuits if needed to fill any gaps.
Continue layering: add another layer of cream, spreading it gently to cover the biscuits, then another layer of biscuits. Keep alternating layers until all the cream and biscuits are used up. Aim to finish with a final layer of cream on top.
If you’re using crushed biscuits for topping, sprinkle them evenly over the top cream layer. This adds a light crunch and gives the cake a finished look.
Refrigerating the Cake
Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours. Overnight is even better. This chilling time allows the biscuits to soften and absorb the moisture from the cream, transforming them into a soft, cake-like texture. The longer it sits, the more cohesive the layers become. The flavors meld together beautifully during this rest time.
Avoid freezing the cake, as the texture of the whipped cream may become grainy once thawed. Refrigeration is all you need for the perfect result.
Serving the Cake
Once the cake has chilled and set, slice it with a sharp knife. You’ll see defined, soft layers of biscuit and cream. Serve the slices cold, straight from the fridge. It’s light, creamy, and just sweet enough to satisfy without being heavy. Each bite is silky, airy, and full of comfort.
This cake can be served as-is or dressed up with fresh berries, grated chocolate, or a drizzle of caramel or fruit sauce. But the simple version is already impressive in taste and presentation.
Variations and Additions
Though the base recipe is wonderfully simple, you can adjust it to suit your taste or occasion.
Chocolate lovers can add a thin layer of cocoa powder or chocolate shavings between the cream layers. Coffee fans might want to dip the biscuits briefly in coffee before layering to create a tiramisu-like flavor. You can also fold crushed fruit like strawberries or peaches into the cream for a summery twist.
For an extra creamy filling, try adding a spoonful of cream cheese or mascarpone to the whipped cream mixture before layering. Just be sure to adjust the sweetness if needed.
If you prefer a firmer texture, you can use gelatin to help the cream layers hold shape more solidly, though this isn’t necessary for the classic version.
Storing Leftovers
Leftover cake can be stored in the refrigerator, covered, for up to 3 days. As it sits, the layers become even softer and more cake-like. It’s not recommended to freeze this cake due to the delicate structure of the whipped cream.
Tips for Best Results
- Use full-fat heavy cream for the fluffiest texture and best taste.
- Don’t overwhip the cream. Stop when it becomes thick and fluffy to avoid turning it grainy.
- Make sure your biscuits are fresh and crisp before layering.
- Allow enough chilling time. Four hours is the minimum, but overnight is ideal for full softness.
- Use a flat spatula or spoon to spread each layer of cream gently without disturbing the biscuits.
Conclusion
This no-bake biscuit cream cake is proof that simple ingredients and easy steps can create something truly delicious. With layers of sweet cream and softened biscuits, it’s light, satisfying, and incredibly easy to prepare. Whether it’s for a family dessert, a weekend treat, or a last-minute celebration, this cake is always a good idea.
No baking, no complicated tools, no stress. Just pure creamy comfort in every bite. Make it once, and it may become your go-to dessert for any occasion.