No-Bake Chocolate Oreo & Biscuit Layer Cake: The Ultimate Chilled Treat
No-Bake Chocolate Oreo & Biscuit Layer Cake: The Ultimate Chilled Treat is a cakes recipe, about 180 minutes total, serves 10–12 slices, easy difficulty.
Craving a show-stopping cake without turning on your oven? This no-bake chocolate Oreo & biscuit layer cake is your new best friend! Luscious layers of creamy filling, chocolate cookies, and crunchy biscuits come together to create a chilled dessert that is both gorgeous and irresistibly delicious.
Perfect for busy days, special celebrations, or when it’s just too hot to bake, this recipe uses simple ingredients for maximum wow. Get ready to impress your friends, family, and yourself—with zero baking stress!
Gather Your Ingredients and Tools
Begin by assembling everything you'll need: Oreo cookies, rectangular tea biscuits, whipped cream, Greek yogurt, dark chocolate, and a small amount of coffee or milk for dipping. You’ll also need a loaf tin or small springform pan, some cling film, and a spatula.
Prepare the Chocolate Cream
Whip together chilled cream, Greek yogurt, a little maple syrup or honey, and melted dark chocolate until smooth and fluffy. This will be your rich, creamy filling that ties the layers together.
Soak & Layer the Biscuits and Oreos
Briefly dip the biscuits in cooled coffee or milk to soften. Begin layering: start with biscuits, spread a layer of chocolate cream, add a layer of Oreo cookies, and repeat until all ingredients are used. Finish with a final thick layer of cream on top.
Chill and Set
Cover your cake tightly with cling film. Let it set in the refrigerator for at least 3 hours (overnight is even better). This allows the biscuits and Oreos to soften and meld with the cream, creating a perfectly sliceable dessert.
Unmould and Decorate
Carefully lift your cake from the tin and peel away the cling film. Dust with cocoa powder, decorate with extra crushed Oreos, shaved chocolate, or fresh berries for a beautiful finishing touch.
Slice, Serve, and Enjoy!
Use a sharp knife to cut perfect slices, revealing the gorgeous layers inside. Serve chilled and enjoy every creamy, chocolatey bite—perfect for sharing, or savoring all to yourself!
Recipe
Ingredients
- 200 g Oreo cookies
- 200 g rectangular tea biscuits (like Petit Beurre)
- 350 ml whipped cream (cold)
- 200 g Greek yogurt (2% or 5%)
- 80 g dark chocolate, melted
- 2 tbsp maple syrup or honey
- 120 ml cooled strong coffee or milk (for dipping biscuits)
- 1 tsp vanilla extract
- Cocoa powder, fresh berries, and extra Oreos for decoration
Method
- Line a loaf tin (22 x 11 cm) or small springform pan with cling film, leaving enough overhang to cover the cake later.
- In a large bowl, whip the cold cream until soft peaks form. Add Greek yogurt, maple syrup or honey, vanilla, and melted dark chocolate; beat until smooth and gently fluffy.
- Briefly dip each tea biscuit into the coffee or milk. Lay a single layer of biscuits on the bottom of your tin.
- Spread a layer of chocolate cream over the biscuits. Add a layer of Oreo cookies (whole or roughly broken, as you prefer). Repeat the layering: biscuits, cream, Oreos, until all ingredients are used—ending with a thick layer of cream.
- Cover the cake with the overhanging cling film. Refrigerate for at least 3 hours, or overnight for best results.
- When ready to serve, unmould the cake onto a plate and remove the cling film. Dust with cocoa powder, sprinkle with extra crushed Oreos, and garnish with berries or chocolate shavings.
- Slice with a sharp knife and serve chilled. Enjoy!