Ingredients
Crumb layer
- 3 cups crushed tea biscuits / digestive biscuits / graham crackers
- ½ cup melted butter
- 2 tablespoons sugar (optional)
Cream filling
- 2 cups cold heavy whipping cream
- 400 g cream cheese (room temperature)
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla
- 2 tablespoons milk (if needed for smoothness)
Optional flavors
- lemon zest
- cocoa powder
- caramel drizzle
- fruit
- chocolate chips
Why This Dessert Is SO Good
This recipe works perfectly because:
✔ whipped cream = light & fluffy
✔ cream cheese = rich & creamy
✔ condensed milk = sweet & smooth
✔ biscuits = crunchy contrast
✔ no bake = super easy
Cold, creamy, melt-in-mouth texture.
Basically impossible to mess up.
Step 1 – Make the Crumbs
Crush biscuits into fine crumbs.
Mix with:
- melted butter
- sugar
Texture should feel like wet sand.
Press half into the bottom of your dish.
Put in fridge 10–15 minutes to set.
Save the rest for topping.
Step 2 – Whip the Cream
In a cold bowl whip heavy cream until stiff peaks.
Thick and fluffy.
Don’t overwhip.
Set aside.
Step 3 – Make the Cream Mix
In another bowl beat:
- cream cheese
- condensed milk
- vanilla
Mix until smooth and silky.
No lumps.
Taste… it’s already amazing 😂
Step 4 – Combine
Fold whipped cream gently into cream cheese mix.
Don’t stir hard.
Keep it airy.
This creates that mousse-like texture.
Step 5 – Layer
Pour cream filling over chilled crust.
Spread evenly.
Sprinkle remaining crumbs on top.
Press lightly.
Boom… already looks bakery-level.
Step 6 – Chill
Refrigerate at least 3–4 hours.
Overnight is BEST.
It sets into a perfect creamy block.
Cold = way tastier.
Step 7 – Scoop & Serve
Scoop with spoon or slice squares.
Serve cold.
Top with:
- caramel
- chocolate
- fruit
- or just plain
Honestly… plain is already perfect.
Texture & Taste
You get:
- ultra creamy filling
- light mousse texture
- buttery crunchy crumbs
- soft cheesecake flavor
Not heavy. Not too sweet.
Super refreshing.
Feels like cheesecake ice cream.
Pro Tips
Use full-fat cream cheese
Better texture
Chill long enough
Sets firm
Don’t skip crumbs on top
Best crunch
Cold bowl for whipping
Cream whips faster
Easy Variations
Chocolate version
Add melted chocolate to filling
Lemon version
Add lemon juice + zest
Lotus/Biscoff
Use Lotus biscuits + spread
Oreo
Use crushed Oreos
Fruit
Add strawberry or mango layer
Storage
Fridge: 4–5 days
Freezer: 1–2 months
Actually tastes better next day.
Perfect make-ahead dessert.
Final Thoughts
This is the kind of dessert you make when you’re lazy but still want something that tastes like you spent hours in the kitchen