Cold Chocolate Layered Dessert
A decadent no-bake dessert featuring a chunky chocolate cookie base, creamy vanilla cream layer, and velvety dulce de leche caramel topping. Perfect for any occasion, this dessert balances crunch, creaminess, and rich caramel finish in every bite.
Ingredients
- Chocolate digestive biscuits or Oreos 300g, roughly crushed
- Dark chocolate chips 100g
- Unsalted butter 4 tablespoons, melted
- Full-fat cream cheese 500g, softened
- Double cream 300ml, very cold
- Powdered sugar 100g, sifted
- Vanilla extract 2 teaspoons
- Dulce de leche or thick caramel sauce 400g
- Double cream 3 tablespoons
- Mini Reese’s Peanut Butter Cups 100g, whole
- Chocolate chips and mini chocolate pieces 50g
Instructions
- Crush biscuits to a mix of fine crumbs and irregular chunks. Add melted butter and chocolate chips; mix until combined.
- Press the mixture firmly into a large square glass dish. Refrigerate 15 minutes to firm.
- Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold double cream to firm peaks.
- Fold whipped cream into cream cheese in two additions until light and airy. Spread evenly over chilled base. Refrigerate 1 hour until set.
- Stir double cream into dulce de leche until glossy and pourable. Carefully drizzle over the set cream layer.
- Add mini peanut butter cups and chocolate pieces as final decoration. Chill at least 4 hours before serving.
Notes
Use a glass dish for even chilling.
Ensure layers are fully chilled between steps to maintain structure.
For a smoother cookie base, pulse in food processor briefly, but retain chunks for texture.
Ensure layers are fully chilled between steps to maintain structure.
For a smoother cookie base, pulse in food processor briefly, but retain chunks for texture.