No-bake desserts are perfect for make-ahead meals because you can store them in the fridge until you’re ready to serve them to your guests.
This no-bake cookie cake is no different. It’s easy to make and you don’t need an oven! It’s a simple dessert that involves coating chocolate chip cookies with a homemade custard and then topping them with a chocolate and nut mixture.
Once cooled, the cake is ready to cut and serve. The result? Crispy cookie pieces mixed with creamy custard – a balanced texture in every bite! You can also customize the recipe, so be sure to check out our tips below!
Tips
Use any of your favorite cookies. For this particular recipe, we recommend using chocolate chip cookies, but for a less chocolatey taste, you can also use digestive biscuits (such as graham crackers). If you want a more intense chocolate flavor, you can use Oreos.
Are you short on time? Instead of making a vanilla pudding, you can also use chocolate or vanilla pudding or a banana for a change in banana pudding.
Instead of hazelnuts, you can use pistachios, walnuts, pecans, almonds or peanuts. You can also top it with rainbow sprinkles, M&Ms, dried fruit or chocolate chips.
How to store cookie cakes
Store the cookie cake in the refrigerator (in an airtight container) for up to 4 days. This cake is perfect for making ahead. Simply place the cake in the cake pan and refrigerate until ready to serve.
What to serve with cookie cake
Serve the cookie cake plain or add a few pieces of fresh fruit.
Ingredients
No
1
Zucker
60g (1/4 Tasse)
Vanilla extract
1/2 TL
Flour
30g (1/4 Cup)
Corn starch
30g (1/4 Cup)
milk
520 ml (2 cups)
Butter
60g (4EL)
Chocolate cookies
350g (12.5oz)
Covering
milk chocolate
200g (7 ounces)
Creme
100 ml (2/5 cup)
Chopped hazelnuts
90g (3 ounces)
How to make cookie cake
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