Go Back
+ servings

No-Bake Biscuit Blueberry Mousse Cake

Jayanthy Asokan
No-Bake Blueberry Biscuit Cake is a Treat for all with a surprise in every spoon.
No ratings yet
Prep Time 25 mins
Chilling Time 8 hrs
Total Time 8 hrs 25 mins
Course Dessert
Cuisine French
Servings 8


  • Electric Hand Beater
  • Refrigerator


  • 2.2 cup Nutri choice Digestive Biscuit 
  • 3 tbsp Melted Butter
  • 1 tin Blueberry fruit filling (Tinned)
  • 5 Cookie cream chocolate bar ( Hershey) 
  • 1 cup Non Dairy Whipping cream 
  • 1/4 cup Corn syrup 
  • 1 tsp Vanilla extract 
  • 8 Glazed Cherries 
  • 1 sprig Mint leaves


  • Take 100 gms of Nutri choice Digestive biscuits and make into pieces.
  • Grind the biscuits into powder in a mixer grinder.
  • Transfer biscuit powder into a bowl and add melted butter and mix well.
  • Line a parchment paper in a cake tin and fill the base evenly as shown.
  • Level the base biscuit mixture with the help of a offset Spatula or a katori.
  • Arrange cookie cream milk chocolate bar above the biscuit base as shown.
  • Fill in Blueberry fruit Filling in the centre of the empty space. Fill the space evenly as shown.
  • In a non grease bowl,add non dairy whipping cream and whip to soft peaks. To it add corn syrup and whip until it combines well with the whipped cream. Corn starch helps to stabilize cream well.
  • Add in vanilla extract and mix gently.
  • Add biscuits pieces (100 gms) as shown and mix well.
  • Finally add Blueberry fruit Filling and gently mix until all the ingredients are mixed well.
  • The Blueberry Biscuit cake mix is ready. Fill the mixture to the brim of the cake tin and level the surface.
  • Cover the biscuit cake with a cling film and freeze it overnight for 8 to 9 hours.
  • Remove the cling wrap and garnish with glazed cherries,mint leaves and blueberry fruit Filling. No bake Blueberry Biscuit Mousse Cake is ready to devour.


Use any type of biscuits or flavours according to your taste. Creativity has no limits.
Tried this recipe?Let us know how it was!