Espresso-Infused Biscuit Cake Recipe

So… you love coffee, you love cake, and you love not having to bake something for three hours just to satisfy that sweet tooth. Sound familiar? Yeah, me too. That’s exactly why I had to share this Espresso-Infused Biscuit and Cream Cheese Cake recipe—because it ticks all the right boxes: it’s rich, creamy, has a nice little espresso kick, and (drum roll please)… no oven necessary! 🎉

If you’ve ever craved a dessert that basically tastes like your favorite coffeehouse whipped up a cloud of deliciousness, then buckle up. This no-bake beauty is about to become your new obsession.

Why This Cake is the Real Deal

Let’s be honest for a sec—there are about a million no-bake cake recipes out there, right? But this one’s got that special something. Or should I say espresso-infused magic? 😉

Here’s why I personally can’t get enough of it:

It’s easy enough for beginners—you don’t need a culinary degree.
It’s flavor-packed thanks to the strong espresso hit balanced with mellow cream cheese.
The biscuit layers soak up coffee like a dream, making it feel super fancy without being extra.
It looks impressive, but even your cat could make it (okay, maybe not, but you get the point).

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Ingredients You’ll Need for Sumptuous Espresso-Infused Biscuit Cake

Before we dive headfirst into layering heaven, here’s what you need on hand:

🛒 For the Biscuit Layers:

200g digestive biscuits (or graham crackers if you’re outside the UK)
1 cup freshly brewed espresso (strong, baby, strong)
2 tbsp coffee liqueur (optional but fabulous)

🧁 For the Cream Cheese Filling:

400g cream cheese, room temperature (don’t skip this step unless you enjoy pain)
1 cup powdered sugar
1 tsp vanilla extract
250ml heavy cream, cold
A pinch of salt (trust me, it matters)

🍫 Optional Extras (but like… why wouldn’t you?):

Cocoa powder for dusting
Chocolate shavings or curls
Chopped nuts or coffee beans for crunch

FYI: You can totally swap in decaf if caffeine turns you into a hyper squirrel. No judgment here.

How to Make Espresso-Infused Biscuit and Cream Cheese Cake

You’re about 20 minutes away from fridge-ready cake bliss. Ready? Let’s go.

Step 1: Brew, Baby, Brew ☕

Start by brewing your espresso. Don’t use instant unless you absolutely have to (and even then… sigh). The flavor depth just isn’t the same. Stir in the coffee liqueur if you’re feeling a little extra.

Let it cool slightly. We’re not making soggy biscuit soup here.

Step 2: Whip the Cream Cheese Like You Mean It

In a big ol’ bowl, beat the cream cheese, powdered sugar, vanilla, and salt until smooth and dreamy. You’re aiming for creamy, not clumpy.

In another bowl, whip that cold heavy cream until it forms stiff peaks. Not “sorta soft waves”—stiff. Combine the whipped cream with the cream cheese mixture and gently fold until you get a luscious, airy filling. 👏

Step 3: Dunk, Layer, Repeat

Now for the fun part! Line your cake pan (a loaf tin or springform works great) with parchment paper if you like a cleaner edge.

Quickly dip each biscuit into the espresso—not a long bath, just a splash.
Lay them in a single layer at the bottom of the pan.
Spread a thick layer of your cream cheese filling over them.
Repeat until you run out of filling or patience (usually about 3–4 layers).

Top with a final layer of cream, then cover and chill in the fridge for at least 4 hours (or overnight if you’re a responsible adult).

Step 4: The Finishing Touch

Before serving, dust with cocoa powder, add chocolate shavings, or throw some crushed coffee beans on top if you’re fancy. I usually go for “messy glam” and pile it on like edible confetti.

Pro Tips That Make a Huge Difference

You didn’t think I’d leave you without some insider hacks, did you?

📌 Let’s Level Up:

Use full-fat cream cheese. This isn’t a salad; we’re not trying to be healthy here.
Want more texture? Add a layer of crushed hazelnuts or walnuts between the biscuits.
For a mocha twist, melt a bit of dark chocolate into your espresso before dunking the biscuits.
Feeling adventurous? Add a pinch of cinnamon or cardamom to the cream for a flavor kick.

🙃 Avoid Rookie Mistakes:

Don’t over-soak the biscuits. You want soft, not sad and mushy.
Don’t skip chilling. The structure depends on it unless you’re aiming for espresso soup.
Don’t use reduced-fat anything. You’ll cry, and so will your cake.

Variations to Keep Things Exciting

Tried it once and now you’re addicted? Same. But guess what—this baby’s super customizable, so you can switch things up like a dessert chameleon.

Try These Tweaks:

Caramel Version: Drizzle salted caramel between layers (holy moly it’s good).
Berry Buzz: Add a layer of raspberry jam or fresh strawberries for a tangy contrast.
Nutella Swirl: Mix a few spoonfuls of Nutella into your cream cheese layer. No one will complain.
Pumpkin Spice Dream: Sub espresso for chai or pumpkin spice latte if you’re in fall girl mode.

But Wait—Is This Tiramisu?

Excellent question, my cake-obsessed friend. Nope, not quite. While this recipe gives off tiramisu vibes with its espresso-dipped biscuits and creamy filling, it skips the mascarpone and egg yolks (aka the fancy stuff), and leans more into that dense, cheesecake-meets-icebox-cake energy.

IMO, it’s like tiramisu’s cool, laid-back cousin who doesn’t show up late to dinner parties and always brings wine. 😎

How to Store It (If You Somehow Have Leftovers)

Okay, first off—who even has leftovers with this cake? But just in case:

Store it in an airtight container in the fridge for up to 4 days.
You can freeze it, but the texture might change slightly. Wrap slices individually and freeze for up to 2 months.
Pro tip: Eat it half-frozen in the summer. It’s like a frozen coffee cheesecake bar and I promise it slaps.

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The Final Verdict about Sumptuous Espresso-Infused Biscuit Cake

Uh, yes. 1000 times yes. Whether you’re trying to impress your guests, satisfy your caffeine cravings, or just avoid turning on the oven during a heatwave, this Espresso-Infused Biscuit and Cream Cheese Cake delivers.

It’s rich without being too heavy, creamy without being too sweet, and sophisticated without needing a sous-chef. Also, it has coffee in it. That’s basically a breakfast pass, right? 😉

So, next time you want to wow your tastebuds (or a crowd), give this recipe a go. And hey—if you make it and don’t immediately eat half the cake with a fork straight from the fridge, I want to know your secrets.

Ready to Make It?

Print it. Share it. Save it. Tattoo it on your arm (okay maybe not that). But definitely make it. And when you do, shoot me a message or tag me in a pic—because seeing you all baking (or no-baking) happiness makes my inner dessert nerd so, so proud. 🧡

Got any wild ideas to remix this cake? Hit me up—let’s swap cake hacks. Until then, keep your espresso strong and your cream cheese cold.

Happy no-baking! ☕🍰