This No Bake Cookie Cake is easy to make with layers of grain-free cookies or graham crackers, peanut butter, coconut whipped cream, crushed monster cookies, melted chocolate and optional M&M’s. Takes just 10 minutes to assemble and is the perfect no bake dessert to serve a crowd. Gluten-free, dairy-free, vegan with grain-free, paleo, low carb + keto options.
Easy No Bake Cookie Cake Recipe
Looking for a fun no bake birthday cake idea? This No Bake Cookie Cake comes together in just 10 minutes and a few simple ingredients. It’s made with layers of grain-free cookies, coconut whipped cream, peanut butter, powdered maple sugar, and dairy-free chocolate.
It’s creamy, a little crunchy and absolutely dreamy! The hardest part is just waiting for all the layers to set and the flavors to meld together.
The make-ahead option makes it easy to put together the night before company arrives or if you plan on bringing it along to your next holiday shindig.
No bake cakes are one of the easiest desserts and always such a crowd-pleaser. They are perfect for spring or summer birthday parties, cook-outs, potlucks, picnics and family barbecues.
Looking for more no bake cake recipes? We also love this Strawberry Icebox Cake, S’mores Icebox Cake, Chocolate Icebox cake and Cherry Icebox Cake!
What is a No Bake Cake?
A traditional no bake birthday cake is a no bake dessert made with chocolate wafers and whipped cream. You assemble them into layers resemble a cake. Then you store the cake either in the fridge or the freezer to set up.
After a few hours, you get a no bake cake that tastes sort of like a delicious ice cream cake.
Ingredients you need
Classic cookie cakes are made with layers of chocolate chip cookies and buttercream. For this healthy gluten-free and dairy-free cookie cake recipe, we’re going to use:
- Gluten-free cookies – we like Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu’s Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles or my keto shortbread cookie recipe. You can also use regular or gluten-free graham crackers if not paleo.
- Chilled Canned Coconut cream – whipped until stiff peaks. Be sure to chill the entire cans of coconut cream overnight before using. Works best with brands only containing coconut with no other fillers – etc. Trader Joe’s, Aroy-D, Savoy or Nature’s Charm. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip. If not dairy-free, you can sub with regular heavy cream, heavy whipping cream or regular whipped topping of choice.
- Peanut butter – we like to use an all natural creamy peanut butter with no sugar-added. You can also sub with any other nut butter such as almond butter or cashew butter for a paleo icebox cake or use sunflower see butter or other seed butter to keep this recipe nut-free.
- Powdered maple sugar or powdered coconut sugar – helps to sweeten things up and stabilize the whipped cream. For a low carb / keto version, use powdered sweetener such as powdered Lakanto powdered monkfruit sweetener, erythritol or SWERVE. You can also use this powdered organic icing sugar or your favorite brand.
- Pure vanilla extract – to balance out the sweetness and add flavor,
- Dairy-free chocolate – finely chopped or grated.
Optional for topping
- Dairy-free Chocolate – melted.
- Soft and Chewy Oatmeal Monster Cookies – for garnish. Or use your favorite grain-free cookies.
- M&M’s candies – we like these ones which are vegan and non-gmo but you can use regular M&M candies or leave out if you prefer.
How to make a Cookie Cake
- Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add peanut butter, powdered sugar and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
- Assemble the cake: Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom.
- Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Sprinkle 1/3 amount of the shaved chocolate. Top with another layer of cookies / crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add another layer of shaved chocolate. ADD the final layer of cookies / crackers. Spread reserved cream evenly on top.
- Decorate cake: Sprinkle on crushed cookie / cracker crumbs and top with monster cookies and M&M style candies, if desired. Drizzle with melted chocolate.
- Chill cake in fridge: Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
Tips for success
- Choose a good quality brand of coconut milk: We like the one from Trader Joe’s or Aroy-D. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip to keep things simple and omit the powdered sweetener.
- Chill the coconut cream: Be sure to chill the coconut cream overnight prior to whipping. Otherwise, the coconut cream won’t harden and will not whip up.
- Add reserved liquid from the can: If your whipped cream is too stiff or you see clumps, add some of the reserved liquid from the can to help it blend smoother.
- Keep chilled if making ahead: Be sure to store in the fridge if making ahead to firm up.
Storage and freezer instructions
How to store: This healthy cookie cake is an easy make ahead dessert that you can store covered in the fridge overnight for up to 3 days.
For make ahead: Simply assemble in advance and store covered in the fridge overnight
How to freeze: The great thing about ice cakes is that they taste great slightly frozen so you can go ahead and store in the freezer for up to one week. I wouldn’t store it for longer than one month though as the cookies will soften too much and crumble.
How to serve this no bake cookie cake
After the cake is set, remove the pan from the fridge, slice into squares and serve immediately. Feel free to garnish and add more toppings such as chopped nuts, a drizzle of chocolate or whatever you have on hand!
Easy Cookie Cake Variations
- For a low carb keto cookie cake: use High Key Snickerdoodles or my keto shortbread cookie recipe. Swap powdered sugar for powdered monk fruit sweetener
- For gluten-free cookie cake: use any gluten free graham crackers, cookies or my gluten free sugar cookie recipe or keto lemon cookie recipe
- For an old-fashioned no bake birthday cake: You can use Vanilla Oreo cookies, chocolate or vanilla wafer cookies
- Make it lemon: Swap out the berries for a lemon custard for a Lemon Icebox Cake
- Add more toppings: Add in some chopped nuts, a drizzle of chocolate or whatever you have on hand!
More easy no bake cakes:
This No Bake Cookie Cake is easy to make with layers of grain-free cookies or graham crackers, peanut butter, coconut whipped cream, crushed monster cookies, melted chocolate and optional M&M's. Takes just 10 minutes to assemble and is the perfect no bake dessert to serve a crowd. Gluten-free, dairy-free, vegan with grain-free, paleo, low carb + keto options.
- 3 cups chilled canned coconut cream (two 13.5 oz cans) , be sure to chill the entire cans of coconut cream overnight before using. Works best with brands only containing coconut with no other fillers - etc. Trader Joe's, Aroy-D, Savoy or Nature's Charm. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip. If not dairy-free, you can sub with regular heavy cream, heavy whipping cream or regular whipped topping of choice.
- 1/2 cup creamy peanut butter , may sub with any nut butter or seed butter for paleo
- 1/3 cup powdered sweetener of choice We like powdered pure maple sugar or powdered coconut sugar. For a low carb / keto version, use powdered sweetener such as powdered Lakanto powdered monkfruit sweetener, erythritol or SWERVE. You can also use any powdered organic icing sugar of choice.
- 1 tsp pure vanilla extract
- 25-30 grain-free cookies , or more depending on the size of pan and brand of cookies you use. We like Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu's Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles, High Key Vanilla Wafers or my keto shortbread cookie recipe. You can also use regular or gluten-free graham crackers if not paleo.
- 3/4 cups dairy-free chocolate , we like Pascha's, Hu's Kitchen or Eating Evolved. Grated or shaved and divided into three portions.
- Soft and Chewy Oatmeal Monster Cookies for garnish. Or use your favorite grain-free cookies.
- dairy-free chocolate melted for garnish
- M&M's style candies , we like these ones which are vegan and non-gmo but you can use regular M&M candies or any chocolate you prefer.
Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar (and vanilla if using) and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom. Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps.
Spread half of the cream mixture on top. Sprinkle 1/3 amount of the shaved chocolate. Top with another layer of cookies / crackers, breaking them as needed to make them fit.
Spread the remaining cream mixture over the top. Add another layer of shaved chocolate. ADD the final layer of cookies / crackers. Spread reserved cream evenly on top.
Sprinkle on crushed cookie / cracker crumbs and top with monster cookies and M&M style candies, if desired. Drizzle with melted chocolate.
Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5
This cake tastes bests on the day it is made. However if you have leftovers:
How to store: Store leftovers covered in the fridge overnight for up to 3 days.
For make ahead: Simply assemble in advance and store covered in the fridge overnight
How to freeze: Store in the freezer for up to one week. I wouldn't store it for longer than one month though as the cookies will soften too much and crumble.
Lane & Holly @ With Two Spoons -
Delectable! Bring on summer with this one!
Liz -
What a gorgeous creation, Kelly!!! I love monster cookies and I think I like your cake even MORE!
Diane -
This delicious treat would not last long at my house. We would devour it in a hurry. So good!
Monica -
Oh my – this looks incredible, so elaborate and fancy, I’d never think it would be “easy”! What a fun video – it makes me wish I was making it with my son. : ) The oatmeal cookie layer is such a nice surprise…makes so much sense and looks so special! Your cakes always look fantastic!
Kristen -
I love the addition of peanut butter! I could go for this!