If you ever needed a dessert that makes people think you spent hours in the kitchen when you actually threw it together in, like, 12 minutes… this No-Bake Caramel Biscuit Dessert is about to become your new secret weapon. I swear, the first time I made it, my cousin asked if I took a pastry class behind everyone’s back. Honestly, I barely had time to brush my hair that day, so I took the compliment and kept quiet. 🙂

And let’s be real — caramel + biscuits + cream? That combo hits every single time. You don’t even have to turn on the oven. No sweating, no praying your cake doesn’t fall apart, no timers blaring at you like you’re on an episode of Chopped. Just easy layers of chilled, creamy, caramel goodness.

This dessert blew up on Pinterest a while back, and the top-ranking recipes all had one thing in common: simplicity. Plus, every single one of them used some kind of store-bought biscuit (which made me feel better because same). After testing different versions, tweaking the caramel, and adding a couple of upgrades from my own kitchen disasters — I mean, experiences — I landed on the version that always gets compliments.

Let me walk you through it like we’re chatting in my kitchen.

---

Why This No-Bake Caramel Biscuit Dessert Always Impresses

Ever wondered why chilled desserts feel extra satisfying? Especially the ones you barely had to work for? IMO, this one wins because it hits the trifecta:

• Fast
• Sweet
• Shockingly elegant-looking

Plus, the biscuits soften into a sponge-cake-like layer once the caramel cream seeps into them overnight. People swear it tastes like a caramel tiramisu. And honestly? I don’t argue with them.

You don’t need fancy ingredients either. Most of what you need probably sits in your pantry waiting for attention, like that forgotten sleeve of tea biscuits you bought “just in case.”

---

Save

Ingredients That Make the Magic Happen

I stick to a simple list, but you can customize it depending on the flavor vibe you want.

Main Ingredients:

• 2 packs of tea biscuits (like Marie biscuits or Petit Beurre biscuits)
• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 can dulce de leche (or caramel sauce)
• 1 tsp vanilla extract
• ½ cup milk (for dipping biscuits)
• Optional: crushed nuts, sea salt, chocolate shavings

If You Want a Store-Bought Caramel Shortcut

This caramel is ridiculously smooth and makes the dessert richer without extra work:
👉 La Lechera Dulce de Leche (my personal go-to)

If You Need a Biscuit That Holds Up Perfectly

These biscuits soak just right and never fall apart too quickly:
👉 LU Petit Beurre biscuits

These aren’t mandatory, but they help your dessert taste like you didn’t use discount-store ingredients (no judgment though — been there, done that).

---

How to Make the No-Bake Caramel Biscuit Dessert (Step by Step)

Okay, here’s where the fun begins. I promise, even if you’ve never assembled a layered dessert before, you’ll nail this.

---

Step 1: Make the Caramel Cream Layer

Take a mixing bowl and pour in:

• Heavy cream
• Sweetened condensed milk
• Dulce de leche
• Vanilla extract

Whip it until it thickens slightly. You don’t want stiff peaks — just a thick, silky caramel cream. If it folds on itself like soft mousse, you nailed it.

Ever whipped cream past the “oh no” point? Yeah, same. This recipe forgives you because the caramel keeps it smooth.

---

Step 2: Prepare Your Biscuits

Fill a shallow bowl with milk. You’ll dip each biscuit for 1 second — literally one Mississippi. Any longer and the biscuits turn into mushy sadness.

Dip. Flip. Done.

---

Step 3: Layer Everything Like a Dessert Architect

Take a rectangular or square dish.

Layer 1:
A single layer of dipped biscuits.

Layer 2:
A generous layer of caramel cream. (If it feels excessive, you’re doing it right.)

Repeat until you run out of ingredients or patience — usually 3 layers of biscuits and 3 layers of cream.

If you want extra flair, sprinkle crushed nuts or chocolate shavings on top. I throw a pinch of flaky sea salt and pretend I’m a Food Network judge.

---

Step 4: Chill Until Magic Happens

Cover and refrigerate for at least 4 hours, but overnight is the sweet spot.

This waiting period lets the biscuits soften into cake-like layers while the cream thickens into a caramel cloud.

If you poke it and it jiggles a little, congratulations — it’s perfect.

Tips & Tricks I Wish Someone Told Me Earlier

1. Don’t oversoak the biscuits

Softening them is good. Turning them into baby food? Not so much.

2. Use cold cream

Cold cream whips better and makes the caramel layer set properly.

3. Let it chill fully

If you rush it, the layers slide like a dessert landslide. Not cute.

4. Sweeten according to your taste

Dulce de leche varies in sweetness. Taste your cream before layering.

5. Want a firmer finish?

Add 1–2 tbsp of instant vanilla pudding mix. It thickens the cream naturally (FYI, this trick is lifesaving).

---

Flavor Variations (Because Why Not?)

Salted Caramel Twist

Add a sprinkle of flaky sea salt on every layer.

Banoffee Style

Add thin banana slices between biscuit layers.

Chocolate Lover’s Version

Mix 2 tbsp cocoa powder into the caramel layer
OR
drizzle melted chocolate on top.

Nutty Crunch

Add crushed walnuts, pistachios, or roasted almonds.

---

How to Serve It for Maximum “Wow” Factor

You can serve it:

• In a glass dish with clean slices
• In individual cups for fancy gatherings
• With a topping of caramel drizzle
• With espresso on the side
• With whipped cream on top

I once brought this to a potluck, and three people asked for the recipe before dessert even reached the table. That’s the reaction you want.