This no-bake cookie cake has the right balance of crunchiness and creaminess which makes it a dessert recipe worth trying!
This easy no-bake cookie cake is the perfect lazy dessert recipe to try your hands at when you want to sink your teeth into something chocolatey and delicious, but don’t want to spend a lot of time in the kitchen.
With minimal ingredients and practically no elbow grease, you can get this ridiculously easy cake ready in a jiffy.
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Interested? Scroll down to discover more about the recipe, and how you need to make it.
Ingredients For the Recipe
You’ll need just a few ingredients to make the no-bake cookie cake.
- 2 ¼ cups rich tea biscuits
- 2 eggs
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup dark chocolate
- 2 cups chocolate chips (or any chocolate)
Kitchen Tools Needed
How to Make the No-Bake Cookie Cake
Once you have all your ingredients and kitchen tools ready, here’s what you need to do to make the cookie cake.
Break the biscuits into pieces and place them in a big bowl.
Add the eggs, butter and sugar and mix until everything is well combined.
Melt the dark chocolate using the microwave or a double boiler, then remove from heat.
Add the egg mixture and stir until well combined.
Pour over the broken biscuits, then gently stir to coat them completely.
Pour the mixture into a cake pan.
Leave it to chill for 4 hours.
Melt the chocolate chips and pour over the cake.
Leave it for a few minutes before you cut it into pieces.
Frequently Asked Questions
Tea biscuits are the best choice for this recipe because they have the perfect, dense, and crumbly texture. They soak up just enough of the chocolate mixture but don’t soften too much, which means you’ll get to enjoy their crunchiness in every bite.
Most other cookies are unable to accomplish this feat, but if you really must, you can make do with graham crackers or any other mildly flavored structurally thick and dense biscuits for this recipe. 
Dark chocolate lends the no-bake cookie cake a nice rich and luxurious taste, which is why it is the most preferred choice for this recipe. If you’ve got a bit of a sweet tooth, you can definitely opt for milk chocolate instead.
Just remember to use good quality chocolate, because that is what will get the flavors of this cake to shine through. 
You can! You’ll obviously need to tweak the ingredients around so that you get the cake to have the right, firm texture. A good way to do that is to add some unsweetened cocoa powder, a bit of espresso powder, and some chopped walnuts (or any other nuts) into the mixture.
Also remember that since eggs were what helped the chocolate mixture stay firm, you’ll need to add another stabilizer into this mixture to get it to the right texture. For this, you can add some coconut oil while melting the chocolate. Coconut oil helps get the mixture to firm up and hold its shape. If you are concerned about the flavor it may bring, you can use refined coconut oil.
This easy cake has two main ingredients- the chocolate mixture and the biscuits. If you want to go beyond that, you can add some chopped nuts to it as well. Stick to walnuts, peanuts, cashews, or roasted hazelnuts for this recipe, as they have flavors that work best with the chocolate and the cookies.
If you’re not too keen on using nuts, you could also add some mini marshmallows into the mixture and turn the cookie cake into a smores flavored cake.
If you’d like to get a bit of texture, you can add some chopped dried fruits like cranberries, blueberries, figs, apricots, or even some raisins if you want.
If nothing else works for you, you can top the cake with a generous amount of chocolate shavings or mini chocolate chips too. 
Your leftover no-bake cookie cake can be refrigerated for up to 7 days. Just transfer it to an airtight container and you’re sorted. You can also freeze the cake if you want to all you need to do is use a freezer-safe container and you can let it stay in there for as long as 3 months.
Tips to Make the No-Bake Cookie Cake
Think you’re all set to give this recipe a shot? You might want to keep these additional tips and tricks in mind to nail the recipe.
- Make sure you coarsely break the biscuits- even if there are some bigger crumbs, that’s okay.
- If you’re using cookies that aren’t thick, you might want to keep the crumbs bigger in size, for obvious reasons. You can also create a layer of the flat biscuits, then top it with the chocolate mixture, and then top it with a layer of flat biscuits and keep on repeating this until you’ve utilized all the mixture.
- To cut out perfect slices or sections of this cake, heat your knife or run it under hot water.
- You can also transform this cookie cake mixture into bars, you can line a baking sheet with some parchment paper and then pour the mixture in, such that you get a thin layer. Then, all you need to do is let it sit and then cut it out into bars.
- Looking to add some extra flavor and oomph into the cake? You can top the chocolate layer with a drizzle of Lotus Biscoff spread or caramel sauce or spread.
- You can also top the layer with an extra sprinkle of crushed nuts or flaky sea salt.
Enjoyed making and relishing this no-bake cookie cake? On the hunt for more such easy recipes? Here are a few good ideas to get started on.
Recipe
No-Bake Cookie Cake
This no-bake cookie cake has the right balance of crunchiness and creaminess which makes it a dessert recipe worth trying!
Ingredients
- 2 ¼ cups (225g) rich tea biscuits
- 2 eggs
- 1 cup (225g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (140g) dark chocolate
- 2 cups (256g) chocolate chips (or any chocolate)
Instructions
- Break the biscuits into pieces and place them in a big bowl.
- Add the eggs, butter and sugar and mix until everything is well combined.
- Melt the dark chocolate using the microwave or a double boiler, then remove from heat.
- Add the egg mixture and stir until well combined.
- Pour over the broken biscuits, then gently stir to coat them completely.
- Pour the mixture into a cake pan.
- Leave it to chill for 4 hours.
- Melt the chocolate chips and pour it over the cake.
- Leave it for a few minutes before you cut it into pieces.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 68Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 62mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 2g
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