No-Bake Black Forest Cakes

Name: No-Bake Black Forest Cakes
Prep time: 40 min
Yield: 8-9 mini cakes
Cuisine: Australian

roubashahin.com.au

Mini no-bake cakes layered with cocoa cream and cherries. Make them ahead and watch them disappear from your dessert table!

PREP TIME

40 minutes

COOK TIME

None

SERVES

8-9 mini cakes

About this recipe

I’ve been making my original no-bake biscuit cake for over 10 years now, and it continues to be one of those desserts everyone loves—soft, creamy, and so easy to put together. My dear friend Nicki shared the recipe with me, and from the very first time I made it, I was hooked. It’s the kind of crowd-pleaser that shows up at birthdays, gatherings, and even just quiet weekends at home.

This no-bake Black Forest cakes recipe is a newer twist on that original favourite. I created these mini cakes when my son returned from his pilgrimage to Hajj. To celebrate such a spiritual milestone, I set up a dessert grazing table—and since the original no-bake cake was always his favourite (he even asks for it on his birthday), I turned it into these individual Black Forest-style cakes. Layers of vanilla biscuit, whipped cocoa cream, and sweet cherries, all covered in sprinkles —needless to say, they were the first to go.

So if you love easy, make-ahead desserts, and you’re after something a little nostalgic but fresh, these no-bake Black Forest cakes are for you. You might also enjoy my Nutella cheesecake or coffee and toffee biscuit bites—both no-bake and full of flavour.

Ingredients

1 packet plain vanilla round biscuits
1 cup cold milk (for dipping)
500ml thickened cream
2 tablespoons sugar (adjust to taste)
2 1⁄2 teaspoons cocoa powder
1⁄2 cup sweet pitted cherries, chopped (from a jar or tin, drained)
Chocolate sprinkles (to coat)
Fresh cherries, for garnish (optional)

Notes from Rouba

You may end up with a little extra cocoa cream depending on how generously you fill your layers. If so, keep a few extra biscuits on hand to make an extra mini cake—or enjoy the leftover cream with fruit!

Don’t dip the bottom biscuit—it helps the cake sit firmly on your serving plate
Use sweet pitted cherries from a jar or tin for ease and consistency
These mini cakes are even better when made the day before
Messy cream edges? Just cover with chocolate sprinkles—no one will know
You can swap vanilla biscuits for chocolate ones if you prefer
Don’t skip the chilling—it’s what transforms the texture from biscuit to cake.

Biscuit Variety

Try chocolate, almond, hazelnut, or even ginger-flavoured biscuits to switch things up.

Creamy Variation

Swap cocoa cream with vanilla, raspberry, or coffee-flavoured cream for a different twist.

Fruit Options

Use raspberries, strawberries, or a mix of berries if cherries aren’t available.

Decorative Toppings

Top with crushed nuts, toffee bits, or even a drizzle of chocolate sauce instead of sprinkles.

Method

Step 1. For the Cocoa Cream

Add the thickened cream, icing sugar, and cocoa powder all together in a mixing bowl. Whip everything at once until the mixture thickens into a soft, spreadable consistency. Taste and adjust the sweetness or cocoa if you like. Set aside in the fridge while you prepare your layers.

Step 2. To Assemble the Mini Cakes

Start by placing one plain biscuit directly onto your serving plate—do not dip this first one in milk. It will act as a sturdy base for your mini cake. Spread a layer of cocoa cream over the top, then add a few pieces of chopped cherries.

Next, dip the second biscuit into the milk for a second or two—just enough to soften without getting soggy. Place it on top of the cream and cherries, then repeat the layering: cocoa cream, cherries, dipped biscuit. Repeat until you have a total of four biscuit layers.

Step 3. Finishing the Cakes

Once your stack is complete, use the remaining cocoa cream to coat the sides and top of the cake. Don’t worry if it looks a bit messy—once you sprinkle the whole thing in chocolate sprinkles, it transforms into something gorgeous and festive.

Step 4. To Serve

Sprinkle the whole thing in chocolate sprinkles and garnish each cake with a fresh cherry, or a themed cookie if you like. Place your finished cakes in the fridge for a few hours (or overnight). This allows the biscuits to soften slightly and the flavours to meld. Serve chilled as individual portions or arrange them on a platter as a beautiful shared dessert.