No-Bake Chocolate Cream Layered Dessert

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Ingredients

For the Cream Layer

  • 2 cups heavy whipping cream (cold)
  • 1 cup sweetened condensed milk
  • 250 g cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • A pinch of salt

For the Chocolate Layer

  • 300 g semisweet or dark chocolate (chips or chopped)
  • 1 cup heavy cream
  • 1 tablespoon butter for shine (optional)

Optional Base Layer (if you want a crust)

  • 200 g crushed biscuits (Graham crackers, digestive, or Maria biscuits)
  • 5 tablespoons melted butter
  • 1 tablespoon sugar

Preparing the Optional Crust

Even though the dessert in the photo does not show a crust, adding one makes the dessert richer and easier to slice. If you want the exact same version as the image, simply skip this section.

  1. In a bowl, combine biscuit crumbs, melted butter, and sugar.
  2. Press the mixture firmly into the bottom of a glass baking dish.
  3. Chill for at least 15 minutes.

Making the Cream Layer

This layer is the heart of the dessert—creamy, smooth, and perfectly sweet.

  1. In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.
  2. Add the powdered sugar and continue mixing until creamy.
  3. Pour in the sweetened condensed milk slowly while mixing.
  4. Add the vanilla extract and pinch of salt.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until fully combined.

The resulting cream should be fluffy, silky, and stable—perfect for holding the chocolate layer above it.

Making the Chocolate Layer

This glossy chocolate ganache is what gives the dessert its elegant finish.

  1. Heat the heavy cream in a saucepan until just steaming—do not boil.
  2. Remove from heat and pour over the chocolate pieces.
  3. Let it sit for 2 minutes without stirring.
  4. Gently mix until smooth and shiny.
  5. Add a tablespoon of butter for extra shine.

Assembling the Dessert

Now it is time to create those beautiful layers.

  1. Spread the cream layer evenly into your glass dish.
  2. Refrigerate for 20–30 minutes so the cream layer firms slightly.
  3. Once the chocolate ganache cools to room temperature, slowly pour it over the cream layer.
  4. Tilt the dish gently so the chocolate spreads evenly.
  5. Chill for at least 4 hours, or preferably overnight.

The longer the dessert chills, the cleaner the slices will be and the better the texture will become.

Serving the Dessert

Cut into square slices and lift gently using a flat spatula.

The layers should hold beautifully:

  • Bottom: creamy vanilla base
  • Top: a firm, glossy chocolate dark layer

Serve chilled—not frozen—and keep refrigerated until ready to enjoy.

Tips for Perfect Results

Keep Ingredients Cold

Cold whipping cream creates more volume and helps the cream layer stay firm.

Allow Chocolate to Cool

Adding hot chocolate ganache over the cream layer will melt it.

Always let it cool slightly before pouring.

Chill Long Enough

If you want smooth slices, refrigerate overnight.

Use Good Chocolate

High-quality chocolate will make the top layer shiny, smooth, and delicious.

Variations

Add a Cracker or Biscuit Base

A buttery biscuit crust adds texture and makes slicing easier.

Add a Caramel Swirl

Pour a thin drizzle of caramel on top of the cream layer before adding chocolate.

Add Coffee to the Chocolate

A teaspoon of instant coffee enhances chocolate flavor.

Add Fruit

Fresh raspberries or strawberries pair beautifully with the cream layer.

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