No-Bake Chocolate Eclair Cake: Decadent Dessert Without the Oven
If you’ve been searching for a show-stopping dessert that’s rich, creamy, and ridiculously easy, look no further than the No-Bake Chocolate Eclair Cake. With layers of soft graham crackers, silky vanilla pudding, and a glossy chocolate topping, this cake is a crowd-pleaser that tastes like it came straight from a bakery—without ever turning on your oven.
Perfect for busy weeknights, potlucks, or last-minute celebrations, this dessert combines nostalgia and indulgence in every bite. And the best part? You don’t need any baking skills to make it.
Why This No-Bake Eclair Cake Is a Family Favorite
The magic of this cake lies in its simplicity. Layered graham crackers absorb the creamy pudding mixture overnight, creating a soft, cake-like texture. The chocolate topping adds a decadent finish, while the pudding keeps the layers silky and rich.
It’s the kind of dessert that brings everyone together, evoking memories of school lunches, family dinners, and simple, comforting treats. And unlike traditional baked eclairs, you can whip it up in minutes and chill it while you relax—no oven, no mess, no stress.
No-Bake Chocolate Eclair Cake Recipe
Ingredients
2 (3.4 oz) packages instant vanilla pudding mix
3 cups cold milk
8 oz cream cheese, softened
1/2 cup butter, softened
1 box graham crackers
1 (16 oz) container frozen whipped topping, thawed
1 (1 oz) package chocolate instant pudding mix (optional for extra chocolate layer)
1/2 cup chocolate chips or chocolate syrup
Instructions
1. Make the Creamy Filling
In a large bowl, whisk the vanilla pudding mix with cold milk until thickened.
In a separate bowl, beat together softened cream cheese and butter until smooth.
Fold the whipped topping into the cream cheese mixture, then gently combine with the pudding. Set aside.
2. Layer the Cake
In a 9×13-inch pan, place a layer of graham crackers.
Spread half of the creamy pudding mixture over the crackers.
Repeat with another layer of graham crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
3. Add the Chocolate Topping
Melt chocolate chips or mix chocolate syrup to pour over the top layer.
Spread evenly to cover the graham crackers completely.
4. Chill and Serve
Cover the cake and refrigerate for at least 4 hours, or overnight.
The graham crackers will soften and absorb the pudding, creating a smooth, eclair-like texture.
Slice and serve chilled.
Tips for the Perfect No-Bake Eclair Cake
For extra flavor, sprinkle a pinch of instant coffee or espresso powder into the chocolate topping.
Use chocolate pudding between layers for a richer, chocolatey twist.
Let the cake chill overnight for best results—the layers need time to meld together.
Store in the refrigerator; this dessert tastes even better the next day.
Serving Suggestions
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