This No-Bake Cookie Cake Recipe always look for desserts that are easy but taste like I spent hours in the kitchen. When I want something quick and impressive, I turn to a no-fuss favorite.
After just a few simple steps, the magic begins. That’s when I reach for my No-Bake Cookie Cake Recipe. It’s creamy, rich, and full of layered goodness. I don’t even need an oven.
I love how versatile it is—perfect for birthdays, holidays, or a lazy Sunday. Friends always ask for the recipe. It never disappoints. If you want a crowd-pleaser with minimal effort, this is the dessert you need.
Why You Should Try This Recipe Today?
You should try this recipe today because it’s quick, no-fuss, and incredibly satisfying. I don’t need any baking skills or fancy tools—just a few pantry staples and a little chill time.
The layers of creamy chocolate and soft cookies create a texture that feels like pure comfort. It’s perfect for last-minute guests, celebrations, or just a personal treat.
If you love desserts that are easy to make but taste like a bakery masterpiece, this No-Bake Cookie Cake is calling your name.
How To Prepare No-Bake Cookie Cake Recipe
Prep Time: 20 minutes
Chill Time: 45 minutes
Total Time: Approximately 1 hours 5 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 8 servings
Equipment Needed
- 9-inch round or square cake pan
- Mixing bowls
- Whisk
- Spatula
- Saucepan
- Measuring cups and spoons
Ingredients
- 400–450g vanilla or chocolate cookies (e.g., Digestive or Oreo)
- 400ml whole milk
- 40g granulated sugar
- 2 large egg yolks
- 50g cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 80g semi-sweet chocolate chips
- 200ml heavy cream (for whipping)
- Optional toppings: chocolate chips, chopped nuts, fresh berries
Directions
1. Prepare the Chocolate Custard
In a saucepan, combine 400ml milk, 40g sugar, egg yolks, and cornstarch.
Whisk continuously over medium heat until the mixture thickens and reaches a pudding-like consistency.
Remove from heat and stir in 2 tbsp butter and 1 tsp vanilla extract until smooth.
Fold in 80g chocolate chips until melted and fully incorporated.
2. Assemble the Cake Layers
Lightly grease your cake pan or line it with parchment paper.
Arrange a layer of cookies at the bottom of the pan, breaking them if necessary to fit.
Spread a portion of the chocolate custard over the cookies, smoothing it out evenly.
Repeat the layering process until all cookies and custard are used, ending with a layer of custard on top.
3. Chill the Cake
Cover the pan with plastic wrap or a lid.
Refrigerate for at least 1 hours, or overnight, to allow the flavors to meld and the cake to set
4. Whip the Cream
Before serving, whip the heavy cream until stiff peaks form.
Spread the whipped cream over the top of the chilled cake.
5. Garnish and Serve
Decorate with optional toppings like chocolate chips, chopped nuts, or fresh berries.
Slice and enjoy your no-bake cookie cake!
Special Notes
You can use any type of cookies—Oreos, graham crackers, or even Biscoff. Just keep the texture and sugar levels in mind.
For a vegan version, use plant-based whipped cream and dairy-free cookies soaked in almond or oat milk.
Nutrition Facts No-Bake Cookie Cake Recipe
Calories: Approximately 328 kcal
Fat: 28g (43% DV)
Carbohydrates: 21g (7% DV)
Fiber: 2g (8% DV)
Sugar: 7g (8% DV)
Protein: 5g (10% DV)
Baking Tips No-Bake Cookie Cake Recipe
Here are my top 5 baking (well, no-baking) tips for the perfect No-Bake Cookie Cake Recipe:
1. Use sturdy cookies – Choose cookies that hold their shape when soaked, like Digestives or graham crackers. Too soft, and the layers will get mushy.
2. Don’t skip the chill time – Letting the cake rest in the fridge for at least 4 hours (or overnight) helps it set and brings all the flavors together.
3. Layer evenly – Spread the filling in smooth, even layers to avoid an uneven or lopsided cake when slicing.
4. Whip cream just right – If adding whipped topping, beat it until stiff peaks form. Too soft, and it won’t hold up on top.
5. Get creative with flavors – Add a splash of coffee, orange zest, or a pinch of sea salt to the filling for an extra pop of flavor.
Essential Health Benefits
While this No-Bake Cookie Cake Recipe is a treat, it still offers a few surprising health perks. The milk and cream provide calcium, which supports bone health. Egg yolks add protein and essential vitamins like B12.
If I use dark chocolate, I also get a boost of antioxidants, which help fight inflammation. Even the occasional indulgence can offer small nutritional wins—especially when made with quality ingredients.
It’s all about balance, and this dessert lets me enjoy something sweet while still sneaking in a few benefits.
How To Store No-Bake Cookie Cake Recipe
To keep your No-Bake Cookie Cake Recipe fresh and delicious, proper storage is key. I always cover the cake tightly with plastic wrap or store it in an airtight container.
Then, I refrigerate it—this helps maintain its shape and keeps the layers firm. It stays good for up to 3 days in the fridge. If I want to make it ahead, I sometimes freeze it (without toppings) for up to 2 weeks.
When ready to serve, I let it thaw in the fridge overnight. Just don’t leave it out at room temperature too long—it softens quickly and loses that perfect texture.
Can I Make This No-Bake Cookie Cake Ahead Of Time?
Yes, I recommend making it the day before. The extra chill time allows the cookies to soften fully and the layers to meld, resulting in a sliceable, flavorful dessert.
What Type Of Cookies Work Best For This Recipe?
I usually go with classic chocolate chip cookies, but Oreos, Biscoff, graham crackers, or even butter cookies work beautifully. Just avoid overly hard or crispy ones that won’t soften well.
Can I Use Cool Whip Instead Of Homemade Whipped Cream?
Yes, if you’re in a pinch. I prefer homemade whipped cream for its rich, natural flavor, but Cool Whip can save time and still taste great.
How Long Does This Cake Need To Chill?
A minimum of 4 hours is necessary, but overnight is best. It helps the cookies soften and makes slicing much easier.
Can I Make This Recipe Vegan Or Dairy-Free?
Absolutely. Use plant-based whipped cream (like coconut or almond-based options) and dairy-free cookies. Soak the cookies in almond, oat, or soy milk instead of regular milk.
Can I Add Other Layers Like Fruit Or Chocolate Chips?
Definitely. I’ve added fresh berries, caramel drizzle, or mini chocolate chips between layers for extra texture and flavor. It’s a fun way to make it your own!
Conclusion
This No-Bake Cookie Cake Recipe proves that delicious desserts don’t have to be complicated. I love how easy it is to throw together, yet it always leaves a lasting impression.
Every bite is rich, creamy, and perfectly satisfying. Whether I’m making it for a celebration or just treating myself, it never lets me down.
No oven, no stress—just pure indulgence. looking for a dessert that’s both simple and show-stopping, give this one a try. Trust me, you’ll want to keep it in your recipe box for good.
Hi, I’m Delina, a housewife, mother of two living in the suburbs of Vancouver, Canada. I’m a professional recipe developer and food photographer behind thefoodscraft.com. Although I was trained in biological technology for lab work, my heart is in the kitchen. Growing up, family dinners were a nightly tradition, and as a single mom of two, I was determined to keep that alive. With limited ingredients, I discovered the magic of transforming basic items into cozy family meals, which inspires all my recipes. In 2017, I started thefoodscraft.com, sharing budget-friendly recipes and tips.