No one wants to spend hours behind a hot oven, while everyone else is having fun outside. That brings us to this deliciously rich and easy No-Bake Cookie Cake. It’s a simple dessert made by sandwiching cookies with a chocolate cream custard to create a cake. It’s then covered with whipped cream and drizzled with chocolate—crunchy and creamy in every bite. Finish it off with s sprinkling of pistachios, and your No-Bake Cookie Cake is ready to be devoured. The recipe can also be modified according to your taste, so make sure to check out our tips below!
Cookies – use vanilla or chocolate, or both.
Milk – use whole milk for a creamy dessert
Sugar – both granulated or castor sugar will work
Chocolate chips – use semi-sweet chocolate chips if you can find them
Cream – use any cream that can be whipped
Pistachios – if you don’t have pistachios, you can use other nuts
The No Bake Cookie Cake is made with cookies and chocolate custard. First, the custard is made and mixed with chocolate. This chocolate mixture is spread on the cookies, and the cookies are packed into a cake tin until all of them are used. This mixture is placed in the freezer until frozen solid.
The frozen cake is spread with whipped cream and drizzled with melted chocolate. After a sprinkling of pistachios, it’s ready to be served.
Use any of your favorite cookies, but we recommend using digestive biscuits (like graham crackers), as they have a more neutral taste. If you want a more intense chocolate taste, then you can use Oreos. Even leftover cookies (like Monster cookies) will work.
If you want a single serving, you can make this dessert either in a mug, or create individual servings using a muffin mold.
Short on time? Instead of making a custard, you can also use a boxed cake mix. Use chocolate or vanilla pudding, or banana for a twist on a banana pudding.
Don’t have pistachios? Any nuts will do: walnuts, pecans, almond, or peanuts. In fact, you don’t even have to use nuts. You can also top it with sprinkles, M&Ms, and chocolate chips.
You can also use fresh fruit: chopped strawberries or sliced bananas will work well.
Want to make it pretty? Pipe rounds of cream on the cake and top with cherries.
This No Bake Cookie Cake can be stored in the freezer if you want to serve it as an ice cream cake. Alternatively, store it in the fridge (in an airtight container) for up to 4 days.
In a pot over low heat, mix together milk, sugar, egg yolks, corn starch. Stir all the time until it becomes thick.
Add in butter, vanilla and chocolate chips. Stir until the chocolate is melted and the mixture smooth.
Pour in the cream and whisk to mix.
Spoon the mixture onto the cookies.
Place plastic wrap into the pan and then add cookies one by one (dry side facing outward).
Repeat the layers until all the cookies are finished. Refrigerate for at least 1 hour.
Add the chocolate chips to the warm cream and whisk to combine.
Add whipped cream to the cake and spread it all over.
Pour the melted chocolate mixture over the creamed cake.
Finish the cake with a sprinkling of pistachios.
This is a great cake to make ahead of time. Simply pack the biscuits in the cake tin and place in the freezer until you’re ready to serve. Cover with whipped cream and chocolate right before serving.