Caramel Biscuit Pudding

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No-Bake Caramel Biscuit Pudding

This no-bake caramel biscuit pudding is a simple, elegant dessert that’s creamy, lightly sweet, and finished with ribbons of caramel. It layers milk-dipped biscuits with a lush cream made from cream cheese, sweetened condensed milk, and whipped cream, creating texture and balance in every spoonful. Because it needs no oven and comes together quickly, it’s perfect for warm days, last-minute guests, or when you want a delicious dessert without fuss.

Ingredients

  • 2 packs plain tea biscuits or digestive biscuits (about 350–400 g total)
  • 2 cups cold milk, for dipping
  • 8 oz (250 g) cream cheese, softened
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce or dulce de leche (plus extra for drizzling)
  • Optional: pinch of sea salt, crushed nuts, or chocolate shavings for garnish

Equipment

You will need a large mixing bowl, an electric mixer or whisk, a shallow dish for dipping the biscuits, and a rectangular or square serving dish (about 9×13 inches / 23×33 cm or similar).

Method

  1. Make the cream filling. In a large bowl, beat the softened cream cheese until smooth and free of lumps. Gradually add the sweetened condensed milk and vanilla extract, mixing until fully combined and silky.
  2. Whip the heavy cream. In a separate chilled bowl, whip the heavy cream until it reaches soft peaks. Gently fold the whipped cream into the cream cheese and condensed milk mixture, working carefully to preserve the airy texture.
  3. Swirl in caramel. Fold 1/2 cup of caramel sauce or dulce de leche into the cream mixture, creating an even, slightly marbled filling. If you like a salty-sweet contrast, stir in a pinch of sea salt now.
  4. Prepare the biscuits. Pour the cold milk into a shallow dish. Working quickly, dip each biscuit into the milk for just a second or two—avoid soaking so the biscuit keeps some structure. Line the bottom of your serving dish with a single layer of dipped biscuits.
  5. Layer the dessert. Spread about one third of the cream mixture over the first biscuit layer. Add another layer of milk-dipped biscuits, then another third of the cream. Repeat until the dish is filled, finishing with a final layer of the cream mixture on top.
  6. Decorate. Drizzle extra caramel sauce in diagonal lines across the top, or pipe it using a small squeeze bottle or plastic bag. Scatter optional crushed nuts or chocolate shavings if desired.
  7. Chill. Cover the dish and refrigerate for at least 4 hours, preferably overnight. Chilling allows the flavors to meld and the biscuits to soften into a cake-like texture.
  8. Serve. Slice or scoop chilled portions and serve with additional caramel, a sprinkle of sea salt, or a few fresh berries for brightness.

Tips for Success

  • Do not over-soak the biscuits. A quick dip in cold milk is enough—overly soggy biscuits will make the dessert mushy.
  • Use full-fat cream cheese and heavy cream for the creamiest texture. Low-fat substitutes will work but will be less rich and may affect set and mouthfeel.
  • If you prefer a stronger caramel flavor, fold in a little extra dulce de leche and reserve some for the top drizzle.
  • To prevent the top from weeping if using caramel, chill the dessert thoroughly and add the caramel decoration just before serving when possible.
  • For a coffee-kissed version, replace half the milk with cooled strong coffee for dipping the biscuits.

Variations

This recipe is versatile. Swap half the biscuits for chocolate sandwich cookies for a darker, more chocolatey profile. Stir a few tablespoons of melted chocolate into the cream for a chocolate-caramel version. For a fruitier finish, spread a thin layer of berry jam or fresh sliced fruit between layers. You can also fold in chopped toasted nuts for crunch.

Make-Ahead & Storage

This pudding keeps well in the refrigerator for 3 to 4 days when covered. It’s an excellent make-ahead dessert because the flavors develop as it chills. If you want to freeze portions, do so in an airtight container for up to one month—thaw in the refrigerator overnight before serving. Add any decorative caramel drizzle or nuts after thawing for best texture.

Serving Suggestions

Serve the caramel biscuit pudding chilled with a cup of coffee or tea. For a party presentation, spoon into individual glasses or parfait cups and top with a fresh mint leaf, a dollop of whipped cream, or a few sea-salted caramel drops. The combination of creamy layers, soft biscuits, and sticky caramel is universally appealing.

Notes

If you want a lighter dessert, reduce the sweetened condensed milk by a few tablespoons and replace part of the heavy cream with Greek yogurt for a tangy lift. Be mindful that this will change the texture and shelf life, so consume within two days.

Conclusion

This no-bake caramel biscuit pudding is quick to assemble, crowd-pleasing, and adaptable. It captures the same comforting contrast of texture and flavor seen in many layered desserts—creamy, soft, and drizzled with caramel. Try it as written or experiment with one of the variations to make it your own.

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