No-Bake Mini Chocolate Biscuit Cakes
Ingredients
For the Base
- 21 rectangular tea biscuits
- Milk (for dipping the biscuits)
For the Cream Filling
- 200 ml heavy cream (33% fat), cold
- 100 g labneh or cream cheese
- 30–40 g powdered sugar (adjust to taste)
For the Chocolate Topping
- 70 g milk chocolate, melted
For Decoration
- Chopped roasted peanuts or hazelnuts
- Fresh raspberries (optional)
Instructions
- Melt the chocolate using a double boiler or microwave in short intervals until smooth.
- Whip the cold heavy cream until it starts to thicken.
- Add the labneh (or cream cheese) and powdered sugar, then continue mixing until the cream is smooth and fluffy.
- Lightly dip each biscuit in milk for 1–2 seconds.
- Pipe or spread a generous layer of cream over one biscuit, then cover with another biscuit to make a sandwich.
- Repeat until all the mini cakes are assembled.
- Coat the sides of each cake with a thin layer of cream, then roll them in chopped nuts.
- Spoon the melted chocolate over the top of each cake.
- Garnish with fresh raspberries if desired.
- Refrigerate for 1–2 hours until firm before serving.
💡 Tips
- Don’t soak the biscuits for too long; a quick dip keeps them from becoming too soft.
- You can substitute dark or white chocolate for the topping.
- Store in the refrigerator for up to 3 days.
Enjoy these creamy, crunchy, no-bake mini cakes with a cup of coffee or tea! 🍫🍓
