No Bake Biscuit Cake

Easy no bake biscuit cake made with chocolate, butter, and tea biscuits. A simple fridge dessert ready with just 15 minutes of prep.

I first made this no bake biscuit cake on a warm afternoon when I did not want to turn the oven on. I wanted a dessert that felt rich and comforting but still easy enough to throw together between errands. The smell of melted chocolate and butter alone told me this one would be a keeper. By the time it set in the fridge, I knew I had a recipe I would return to again and again.

What I like most about this cake is how simple the process feels. You melt, stir, press, and chill. That is about it. The biscuits soften just enough to give a gentle bite, while the chocolate holds everything together in thick, smooth layers. It looks neat when sliced, and each piece feels like a proper treat.

When I served it after dinner, the plates came back empty. The rich chocolate and soft biscuit pieces worked so well together. It was the sort of dessert that felt familiar and comforting, the kind you keep in your back pocket for busy weeks or last minute guests. It has become a quiet favorite in our home.

Questions you may have about this recipe

What type of biscuits should I use
Plain tea biscuits or digestive style biscuits work best.

Can I add nuts or dried fruit
Yes. Stir in up to 1 2 cup of chopped nuts or dried fruit.

How long does it need to chill
At least 2 hours, but overnight gives the best texture.

Can I freeze this cake
Yes. Wrap slices well and freeze for up to 1 month.

Do I need a special pan
Any small square or rectangular dish lined with parchment works well.

What you need to make No Bake Biscuit Cake

2 cups semi sweet chocolate chips

1/2 cup unsalted butter

2 cups plain tea biscuits, roughly crushed

1/4 cup milk

1 tsp vanilla extract

1/4 tsp salt

How to make No Bake Biscuit Cake

Line an 8 inch square dish with parchment paper.

Melt chocolate chips and butter together in a heat safe bowl until smooth.

Stir in milk, vanilla, and salt.

Fold in the crushed biscuits until fully coated.

Press the mixture into the prepared dish and smooth the top.

Chill in the refrigerator for at least 2 hours until firm.

Slice into squares and serve.

Tips

Use good quality chocolate for the best flavor.

Do not crush the biscuits too fine. Small chunks give the best texture.

Let the cake sit at room temperature for 10 minutes before slicing.

Sprinkle grated chocolate or cocoa powder on top for a simple finish.

Reader reviews

⭐⭐⭐⭐⭐ “Rich, simple, and perfect with a cup of tea.” Margaret D

⭐⭐⭐⭐ “Great texture and easy to put together.” Robert H

⭐⭐⭐⭐⭐ “My grandchildren asked for seconds.” Linda S

⭐⭐⭐⭐ “Nice and chocolatey without being too heavy.” Peter W

⭐⭐⭐⭐⭐ “This has become our go to fridge dessert.” Janet C

Printable Recipe

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