If you love easy, no-bake desserts, this Creamy Layered Cookie Cake, aka Cheesekut, is a must-try! With simple ingredients and minimal effort, you can create a rich, creamy treat that’s perfect for any occasion.
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**Recipe originally published: February 12, 2025, Post updated: February 9, 2026
Easy No-Bake Dessert Cake
If you have a sweet tooth and you’re looking for a quick and easy no-bake dessert, this creamy cookie cake, also known as cheesekut or cheesecuit in Malaysia, is the perfect treat.
It requires only a handful of ingredients, and is so simple to make (only 20 minutes of prep time!), you’ll keep wanting to make more every time! It’s also easily adaptable to single serving sizes (which is whatever size you desire).
This rich and decadent dessert is a great option to bring to potlucks and parties as you can easily make ahead and assemble it earlier.
Why You’ll Love Cheesekut
- No-bake dessert: No oven needed, just chill and serve.
- Minimal ingredients: Only a few dessert pantry staples required.
- Quick and easy: Takes about 20 minutes to prepare.
- Make-ahead friendly: Perfect for prepping in advance.
What Is Cheesekut?
Cheesekut, or cheesecuit, is a no-bake dessert that’s popular in Malaysia. It’s made by layering biscuits, or cookies as they’re known in the US, that are dipped in milk, with a creamy, sweet mixture of cream cheese, heavy whipping cream, and condensed milk.
The name “cheesekut” comes from the combination of “cheese” and “biskut” (which means “biscuit” in Malay). This delicious treat is chilled until the cookies soften, thus absorbing the flavors and creating a melt-in-your-mouth texture.
It might seem familiar to you as it’s a bit similar to other no-bake desserts, like the icebox cake or tiramisu.
Biscoff Cheesekut
I was a bit late to cheesekut train, because this has been a thing in Malaysia for long time! I came across a TikTok video by Syiqin Azrin who made cheesekut, and it looked so good, I wanted to try it immediately.
She used Hup Seng crackers which I swapped with some Biscoff cookies instead, and it’s absolutely smashing.
Ingredients For Cheesekut
(For full ingredient measurements, please proceed to the recipe card below.)
- Softened cream cheese
- Heavy whipping cream
- Condensed milk
- Lotus Biscoff cookies
- Milk
- Unsweetened cocoa powder (for dusting): It’s optional.
How To Make Easy Cheesekut (Creamy Layered Cookie Cake)
1. In a bowl, add softened cream cheese, heavy whipping cream, and condensed milk. Whisk everything together until well combined and smooth.
2. In a medium container of your choice, arrange the cookies until it covers the bottom of the container.
3. Add a few tablespoons of the cream cheese mixture and spread it out— making sure the whole layer covers the surface of the cookies.
4. For the next cookie layers, dip each cookie into milk before arranging it next to each other on top of the cream cheese mixture layer.
5. Keep making layer by layer— alternating between the cookies and the cream cheese mixture until you run out of ingredients or until you reach the top.
6. The top layer should be the cream cheese mixture. For the finishing touch, add dusted unsweetened cocoa powder on top and cover the container. Refrigerate for at least 3-4 hours or best overnight before serving. Enjoy!
Variations & Additions
Here are some layered cookie cake ideas that you can try:
- Chocolate Cheesekut: Add melted chocolate to the cream mixture for a chocolatey twist.
- Fruit Layers: Add sliced bananas, strawberries, blueberries, or mangoes between layers for extra flavor.
- Coffee-Flavored: Dip cookies in coffee instead of milk for a tiramisu-inspired version.
- Additional: Other things you can also add are caramel and custard.
Notes For Easy Cheesekut (Creamy Cookie Cake)
Soften cream cheese: If the cream cheese is a bit hard to whisk together, microwave for 15-20 seconds so it’s easier to work with but make sure not for too long because you don’t want it too runny.
Sweetness level: Once you’ve made the cream cheese mixture, taste and add more condensed milk if you prefer it sweeter.
Dip in milk: Dipping the cookies in milk is optional but highly recommended—the cookie layer when softened will form a more cake like texture and come out as the perfect texture.
Can I use other cookies?
Yes! Feel free to use your cookie of choice for this. My top choices for this are Lotus Biscoff cookies and graham crackers. You can also use other tea biscuits like Marie biscuits, or Digestives.
How long does cheesekut last in the fridge?
Store the cheesekut in an airtight container and refrigerate up to 3 days.
More Dessert Recipes
- Batik Cake/Kek Batik (No bake cookie cake)
- Biscoff Banana Pudding
- Easy Basque Burnt Cheesecake
- Chocolate Peanut Butter Dates (Snickers Stuffed Dates)
- Mango Sago Dessert Pudding
Cheesekut (No-Bake Layered Cookie Cake) Video
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Easy Cheesekut (Creamy Layered Cookie Cake)
Ingredients
- 1 8 oz softened cream cheese see notes
- 1/2 cup heavy whipping cream
- 2-3 tbsp condensed milk adjust to preference
- 1 pack Lotus Biscoff cookies see notes
- 1/4 cup milk see notes
- unsweetened cocoa powder for dusting
Instructions
- In a bowl, add softened cream cheese, heavy whipping cream, and condensed milk. Whisk everything together until well combined and smooth.
- In a medium container of your choice, arrange the cookies until it covers the bottom of the container.
- Add a few tablespoons of the cream cheese mixture and spread it out— making sure the whole layer covers the surface of the cookies.
- For the next cookie layers, dip each cookie into milk before arranging it next to each other on top of the cream cheese mixture layer.
- Keep making layer by layer— alternating between the cookies and the cream cheese mixture until you run out of ingredients or until you reach the top.
- The top layer should be the cream cheese mixture. For the finishing touch, add dusted unsweetened cocoa powder on top and cover the container. Refrigerate for at least 3-4 hours or best overnight before serving. Enjoy!
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