No-Bake Dulce de Leche and Cream Cheese Chocolate Biscuit Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A luscious no-bake cake combining chocolate biscuits soaked in milk with layers of dulce de leche and cream cheese for a rich, velvety dessert. This latin american-inspired desserts ready in about 20 minutes pairs grams chocolate biscuits, whole milk, dulce de leche for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 3.9 (14 ratings) Prep: 20 min Serves 8 Latin American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pour 1 cup of whole milk into a shallow bowl. Quickly dip each of the 200 grams of chocolate biscuits into the milk for 1-2 seconds until slightly softened but not soggy.
  2. Step 2: In a mixing bowl, combine 1 cup cream cheese with 1 cup dulce de leche and 2 tablespoons powdered sugar. Whisk until smooth and creamy.
  3. Step 3: In a rectangular dish, create a layer by arranging half of the milk-soaked chocolate biscuits evenly.
  4. Step 4: Spread half of the cream cheese and dulce de leche mixture evenly over the biscuit layer.
  5. Step 5: Repeat with the remaining milk-soaked biscuits and top with the remaining cream cheese and dulce de leche mixture.
  6. Step 6: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and flavors to meld.

Frequently asked questions

How long does No-Bake Dulce de Leche and Cream Cheese Chocolate Biscuit Cake take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Bake Dulce de Leche and Cream Cheese Chocolate Biscuit Cake?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams chocolate biscuits from drying out.

Can I substitute ingredients in No-Bake Dulce de Leche and Cream Cheese Chocolate Biscuit Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Dulce de Leche and Cream Cheese Chocolate Biscuit Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Bake Dulce de Leche and Cream Cheese Chocolate Biscuit Cake?

Latin American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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