Parle G Biscuit Cake No Bake Cake Recipe Biscuit-recipes

The most popular and delicious Israeli style cheesecake is a breeze to make and no-bake! Guys, wow it is so easy..and creamy! Golden milk-dipped biscuits layered with sweet billowy cream cheese. Pop it in the fridge and enjoy!

No-bake cheesecakes are wonderful because? Uhm, they don’t need to be baked?! LOL. No cracks, no water baths, no oven timing, just mix and layer. Thats it! My favorite brand of biscuits to use is Petit-Bar(specifically the Rami Levi brand because they are extra crunchy). Choose your favorite biscuit and all we need to do is give them a quick dip in milk to soften them up just a tad, and layer them on.

First beat the whipping cream to stiff peaks. Stiff peaks are when you stop the machine and pull the whisk out and the cream stays in its shape, coming off the whisk in an elf-hat shape and staying there.

Next, we will very simply mix all of the cream ingredients in a large bowl(I like to use a whisk here) till there are no clumps of cream cheese. Now, you’ve got to fold the whipped cream in to the cheese batter, very gently so as not to deflate the whipping cream. If you give it too rough of a mix, the cake will still be delicious but be a bit more wobbly and hold its shape less once cut.

Love Dessert? Try these:

Caramel Popcorn Crunch(it’s dairy free!)

Lemon Amaretto Cake

Raspberry Jam Cookies with Lemon Glaze

Then comes the biscuit dipping, something my kids always pop out of the woodwork to do for me(this really means dipping and eating for them and me trying to salvage whole biscuits for my precious cake).

How many layers in an Israeli Style Cheesecake?

6! Biscuit, cheese, biscuit, cheese, biscuit, cheese. Use a third of the cheese batter for each layer and you will come out with a lovely even layered cheesecake. For the top layer, just swirl the cheese in a nice pattern, as that will be the part showing. Now, cover the whole thing with plastic wrap or aluminium foil, and pop it in the fridge! Oh my doesn’t it look so light and yummy?!

How long will a biscuit cheesecake last?

About three days in the fridge. I can’t tell you for sure after that, because it has never lasted any longer in my house, this biscuit cake recipe is just so yum!

Lots of love, Estee

The ingredients for my biscuit cake are: whipping cream, lotus Biscoff cookies, milk, powdered sugar, instant pudding powder, and Lotus Biscoff spread.

The cake is made of layers of biscuits and cream and the caramel spread like I mentioned, very simple. All you need to do is whip some whipping cream with powdered sugar and instant pudding and then start layering. The hard part is to wait until the cake sets in the fridge for at least 4 hours.

In Israel, we call this cake simply “biscuit cake”, while other countries call it “icebox cake” or “chocolate ripple cake” or “log”. All these names refer to a cake that is made with cream, biscuits/wafers and is set in the fridge.

You can use any biscuit that you like just pay attention to the size and the amount you will need. The Biscoff cookies I used are rather small so I needed more of them to fill the tin. You can also change the spread to chocolate spread or jam if you prefer.

This recipe is dairy because of the use of the whipping cream but can be easily turned to a parve cake using vegan whipped cream or non-dairy whipping cream and non-dairy milk.

The recipe yields one “loaf” cake if you need a bigger cake double the ingredients.

Here is the recipe for this yummy easy no-bake biscuit cake:

No-bake yummy cake that is made of layers of biscuits, cream and caramel spread. Delicious easy recipe that is also a crowd pleaser, especially during summer.

instant pudding powder
lotus Biscoff cookies (and some more for decorating – optional)
Lotus Biscoff spread

In a stand mixer with the whipping attachment, whip the whipping cream with the powdered sugar and instant pudding until it becomes stiff.
In a small bowl, place the Lotus Biscoff spread and melt it in the microwave for 20 seconds to get a more runny spread.
Place the milk in a dip wide bowl.
Dip each cookie in the milk and start with the first layer of the cake, dip it short and quick, otherwise the cookies will start to fall apart.
With a spatula or tablespoon, spread a layer of the whipped cream over the cookies.
Drizzle the caramel spread on top of the cream.
Repeat creating layers until the tin is full.
Decorate with extra cookies if you want.
Cover with plastic.
Place in the fridge to set for 4 hours or overnight.
Dig in and enjoy every bite!

Reader Interactions

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