Here’s a no-bake chocolate éclair cake recipe with clear headings and step-by-step instructions. This dessert is rich, creamy, and comes together quickly without baking.
No-Bake Chocolate Éclair Cake
Ingredients (Serves 8–10)
For the Layers
- 1 (16 oz) box graham crackers
- 2 (3.4 oz each) instant chocolate pudding mix
- 3 cups cold milk
For the Cream Layer
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
For the Chocolate Topping
- 1 (4 oz) semi-sweet chocolate
- 1/4 cup unsalted butter
- 1/4 cup milk
- 2 tablespoons powdered sugar (optional, for sweetness)
Instructions
1. Prepare the Cream Layer
- In a large bowl, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract; beat until creamy.
- Fold in whipped topping gently until combined.
- Set aside.
2. Prepare the Pudding
- In another bowl, whisk together chocolate pudding mix and cold milk until thickened (about 2 minutes).
- Let it sit for a few minutes to fully set.
3. Assemble the Cake
- In a 9×13-inch dish, lay a single layer of graham crackers to cover the bottom.
- Spread half of the cream cheese mixture over the crackers.
- Add half of the chocolate pudding layer on top.
- Repeat with a second layer of graham crackers, remaining cream mixture, and remaining chocolate pudding.
- Top with a final layer of graham crackers if desired.
4. Make the Chocolate Topping
- In a small saucepan over low heat, melt chocolate with butter and milk, stirring until smooth.
- Pour over the top layer of the cake and spread evenly.
5. Chill
- Refrigerate for at least 4 hours or overnight to allow the layers to set and the graham crackers to soften.
6. Serve
- Slice into squares and serve chilled.
Tips
- For extra flavor, add a teaspoon of espresso powder to the chocolate topping.
- Use sugar-free pudding mix for a lower-sugar version.
- Optional garnish: sprinkle with crushed graham crackers or chocolate shavings.
- This cake can be made a day ahead; it tastes even better after sitting overnight.
I can also provide a mini no-bake chocolate éclair cake cups version that’s perfect for individual servings.
