No-Bake Eclair Cake brings vanilla cream and chocolate together in a chilled dessert with a buttery graham cracker crust. This round, sliceable version has a thick creamy center and a smooth chocolate top, making it easy to serve like a cake.
It borrows the familiar vanilla-and-chocolate flavors of an eclair without making pastry. The filling sets in the refrigerator, so plan to make it the day before you want to slice it.
Servings: 10–12
Prep: 30 minutes
Chill: at least 8 hours
Pan: 9-inch springform
Ingredients
Crust
- 2 1/2 cups (about 250 g) graham cracker crumbs
- 7 tablespoons (100 g) unsalted butter, melted
- 2 tablespoons granulated sugar
Vanilla filling
- 8 ounces full-fat block cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup cold whole milk
- 8 ounces frozen whipped topping, thawed in the refrigerator
Chocolate topping
- 6 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
Ingredient Notes
Use instant pudding, not cook-and-serve pudding. The reduced milk amount makes a thick filling that holds its shape when combined with cream cheese. Block cream cheese is more dependable than a soft tub spread.
Fine crumbs pack together into a stronger crust. If using whole crackers, crush them thoroughly before measuring. Semisweet chocolate gives a good balance with the sweet vanilla center, and heavy cream makes a topping soft enough to slice after chilling.
How to Make No-Bake Eclair Cake
1. Press and chill the crust
Line springform base with parchment. Mix crumbs, melted butter, and sugar. Press firmly across base and 1 1/2 inches up sides. Refrigerate 30 minutes.
2. Beat the cream cheese
Beat softened cream cheese, powdered sugar, and vanilla until smooth, scraping the bowl thoroughly.
3. Mix pudding and fold filling
Whisk instant pudding with 1 cup cold milk for 2 minutes and stand 5 minutes. Beat into cream cheese on low, then gently fold in whipped topping.
4. Fill and chill
Smooth filling into crust. Cover and refrigerate at least 4 hours until firm enough to support chocolate.
5. Make and spread ganache
Pour steaming cream over chopped chocolate and stand 2 minutes. Stir smooth, cool until barely warm, and spread over chilled filling.
6. Chill fully and unmold
Refrigerate at least 4 more hours, preferably overnight. Release pan carefully and slice using a warm dry knife, wiping between cuts.
Tips for Clean Slices
- Pack the crust tightly at the join between base and sides.
- Beat cream cheese smooth before adding the pudding.
- Fold whipped topping gently to keep the center light.
- Cool ganache before spreading so it does not melt the filling.
- Wipe the knife between slices.
Serving Ideas and Variations
Serve chilled in modest slices; the creamy filling is rich. Fresh berries make a simple side and balance the chocolate. Add a small spoonful of whipped cream if you want a decorated finish.
For individual desserts, press crumbs into small glasses and divide the filling and ganache over them. This is also a useful option if you do not own a springform pan. A chocolate crumb crust gives a different flavor, while plain digestive biscuits can replace graham crackers.
Make-Ahead and Storage
Prepare the cake 1 day ahead for the best set. Keep covered in the refrigerator and leave in the pan until close to serving. Refrigerate leftovers within 2 hours and use within 3–4 days.
Freeze wrapped slices for up to 1 month if needed. Thaw in the refrigerator; the crust may soften a little and the filling can lose some lightness. For the neatest presentation, serve freshly chilled rather than previously frozen.
Frequently Asked Questions
Is this made with choux pastry?
No. It is a no-bake dessert inspired by eclair flavors, using a crumb crust and vanilla filling.
Can I use the pudding package’s milk amount?
Use the amount in this recipe. Extra milk makes the filling softer and less likely to hold a slice.
Why is my filling loose?
Check that the pudding was instant, the cream cheese was block style, and the cake chilled long enough. If it is still too soft to slice, serve it in bowls and keep the remainder refrigerated.
Can I use milk chocolate?
It will be sweeter and softer. Semisweet chocolate gives the most balanced topping with the stated cream amount.