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No-bake chocolate cake with layers of chocolate biscuits and cream cheese/dulce de leche.


A no-bake chocolate layer cake made with a cream cheese/dulce de leche filling.
5 from 2 votes
Prep Time 30 mins
Resting Time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine Argentinian
Servings 15 people
Calories 386 kcal


  • refrigerator
  • square cake board
  • piping bag
  • hand mixer
  • mixing bowl
  • coffee maker


  • 2 packages chocolate biscuits Chocolina brand
  • 2 packages cream cheese 8 oz (500 g)
  • 2 cups dulce de leche La Serenisima brand (500 g)
  • 1 cup coffee cold



  • On low speed, mix together cream cheese and dulce de leche until it is well combined.
  • Put mixture in piping bag and set aside.

Cookie layer

  • Place cold coffee in a bowl.
  • Dip biscuits into coffee one-by-one placing them on cake board to form a rectangle.

Cream layer

  • With piping bag, squirt dollops of the cream cheese/dulce de leche mixture all the way around the perimeter.
  • Now cover the entire middle of the cookie layer with the cream mixture.
  • Continue alternating biscuit and cream layers until you've used up the cookies.
    Four layers of chocolate biscuits and four layers of cream.
  • Cover and refrigerate for at least 4 hours to let the cake soften.
  • Remove cake from refrigerator and add dollops of cream around the perimeter top for presentation.
    No-bake chocolate cake with layers of chocolate biscuits and cream cheese/dulce de leche.


I ground whole beans and filtered my coffee using a pour-over, but any kind of cold coffee will do. 


Calories: 386kcalCarbohydrates: 44gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 375mgPotassium: 179mgFiber: 2gSugar: 26gVitamin A: 406IUCalcium: 43mgIron: 5mg
Keyword 4-ingredient cake, chocolate layer cake, ice box cake, no-bake cake
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