Easy No-Bake Chocolate Eclair Cake Recipe with Creamy Layers Perfect for Dessert
A quick and easy no-bake chocolate eclair cake featuring layers of creamy vanilla pudding and cream cheese filling topped with a rich chocolate glaze. Perfect for an indulgent dessert without heating up the oven.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 package (3.4 oz/96g) instant vanilla pudding mix (Jell-O recommended)
- 3 cups (720 ml) milk (whole or 2%)
- 8 oz (225g) cream cheese, softened
- 8 oz (225g) whipped topping (like Cool Whip), thawed
- 1/4 cup (50g) granulated sugar
- 1 1/2 cups (270g) semi-sweet chocolate chips (Ghirardelli or Nestlé Toll House recommended)
- 6 tbsp (85g) unsalted butter
- 1/4 cup (60 ml) milk
- About 45 graham cracker squares
Instructions
- In a large bowl, whisk the instant vanilla pudding mix with 3 cups (720 ml) of cold milk for about 2 minutes until thickened. Let it sit for 5 minutes to fully set.
- Beat the softened cream cheese with 1/4 cup (50g) granulated sugar until smooth and creamy, about 2-3 minutes with an electric mixer.
- Fold the thickened pudding into the cream cheese mixture gently, then fold in the thawed whipped topping until combined and fluffy with no lumps.
- Spread a thin layer of the creamy filling on the bottom of a 9×13 inch dish to help graham crackers stick.
- Place a single layer of graham crackers over the filling, breaking pieces to fit as needed.
- Spread about one-third of the creamy filling over the graham crackers evenly. Repeat layering graham crackers and creamy filling two more times, finishing with a layer of creamy filling on top.
- In a microwave-safe bowl, combine 1 1/2 cups (270g) semi-sweet chocolate chips, 6 tbsp (85g) unsalted butter, and 1/4 cup (60 ml) milk. Microwave in 30-second bursts, stirring after each until melted and smooth (about 1-2 minutes total). Let cool slightly but do not let it harden.
- Pour the chocolate glaze evenly over the creamy top layer, smoothing with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow graham crackers to soften.
- Cut into squares and serve chilled.
Notes
Softening cream cheese properly is key to avoid lumps. Melt chocolate gently in short bursts to prevent burning. Chill the cake overnight for best texture. Use fresh graham crackers to avoid crumbly layers. For dairy-free, substitute cream cheese and whipped topping with coconut-based alternatives and use plant-based milk. For gluten-free, use gluten-free graham crackers.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 350
- Fat: 20
- Carbohydrates: 40
- Protein: 5
Keywords: no-bake, chocolate eclair cake, easy dessert, creamy layers, chocolate topping, pudding cake, graham crackers, no oven dessert