If you’re in the mood for a simple, refreshing, and crowd-pleasing dessert that doesn’t require turning on the oven, Classic No-Bake Lemon Eclair Cake is the perfect treat. This no-bake dessert is a delightful combination of layers of graham crackers, creamy lemon-flavored filling, and a sweet glaze. The best part? It’s incredibly easy to make and requires no baking, making it perfect for those warm days when you don’t want to heat up the kitchen.
What makes this lemon eclair cake so special is the balance of textures and flavors. The graham cracker layers absorb the creamy filling and transform into a delicious cake-like texture. The tangy lemon flavor of the filling is refreshing and light, while the glaze adds a touch of sweetness to round it all out. It’s an elegant, yet simple dessert that’s sure to impress.
I first made Classic No-Bake Lemon Eclair Cake when I was looking for a light and refreshing dessert for a summer gathering. The layers of creamy goodness and zesty lemon were the perfect combination, and this no-bake treat quickly became a family favorite. It’s now a go-to dessert whenever I need something quick, easy, and delicious
Why This Classic No-Bake Lemon Eclair Cake Will Be Your New Favorite
- No-bake convenience: This dessert requires no baking, making it quick and easy to prepare with minimal effort.
- Tangy and refreshing: The lemon filling adds a refreshing citrus flavor that’s perfect for spring and summer.
- Layers of deliciousness: The layers of graham crackers and creamy filling give this cake a beautiful texture that’s both light and satisfying.
- Easy to make: With just a few ingredients, this dessert comes together in no time, making it perfect for busy days.
- Perfect for any occasion: Whether you’re hosting a party, a family gathering, or just looking for a sweet treat, this lemon eclair cake is sure to be a hit.
Ingredients
For the cake:
- 1 box (14.4 oz) graham crackers
- 2 cups cold milk
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup whipped topping (like Cool Whip)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
For the glaze:
- 1/4 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
How to Make Classic No-Bake Lemon Eclair Cake
- Prepare the pudding filling:
In a large mixing bowl, whisk together the cold milk and instant vanilla pudding mix until it thickens, about 2 minutes. Set aside. - Make the cream cheese mixture:
In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy. Fold in the whipped topping until fully combined. - Combine the pudding and cream cheese mixture:
Gently fold the pudding mixture into the cream cheese mixture until everything is smooth and well-combined. - Assemble the cake:
In a 9×13-inch baking dish, arrange a layer of graham crackers on the bottom. Spread half of the lemon filling over the graham crackers. Repeat with another layer of graham crackers and the remaining lemon filling. Finish with one more layer of graham crackers on top. - Make the glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the top layer of graham crackers, spreading it evenly with a spatula. - Chill the cake:
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This will allow the graham crackers to soften and the flavors to meld together. - Serve and enjoy:
Once chilled, slice into squares and serve your Classic No-Bake Lemon Eclair Cake. Enjoy the creamy, tangy, and refreshing layers!
Tips
- Make ahead: This cake tastes even better the next day, so feel free to make it a day or two in advance.
- Flavor variations: If you prefer a different flavor, you can substitute the lemon with lime or orange zest and juice for a citrus twist.
- Use full-fat ingredients: For a richer, creamier filling, use full-fat cream cheese and whipped topping, though low-fat options can be used for a lighter version.
Substitutions and Variations
- Dairy-free version: Use dairy-free cream cheese, non-dairy whipped topping, and almond milk for the pudding to make this recipe dairy-free.
- Different fillings: You can swap the lemon filling for other flavors, such as strawberry, chocolate, or vanilla, by changing the pudding flavor and adding fruit or cocoa powder to the filling.
- Gluten-free option: Use gluten-free graham crackers to make this dessert gluten-free.
Make a Healthier Version
- Low-sugar version: Substitute the powdered sugar with a sugar substitute like stevia or monk fruit for a lower-sugar option.
- Lower-fat version: Use fat-free cream cheese, fat-free whipped topping, and sugar-free pudding mix to reduce the fat content.
Closing
And there you have it! Classic No-Bake Lemon Eclair Cake is a light, refreshing, and easy dessert that’s perfect for any occasion. With its zesty lemon flavor and creamy texture, it’s a treat that’s sure to be a hit with your friends and family. Don’t forget to let us know how your cake turns out, and be sure to check out more of our simple and delicious no-bake desserts for more sweet inspiration!
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes, this cake can be made a day or two ahead of time and stored in the refrigerator. It actually tastes better after chilling for a few hours or overnight. - Can I use a different flavor of pudding?
Absolutely! You can use vanilla, chocolate, or even cheesecake-flavored pudding for a different twist on the cake. - Can I use fresh lemon juice instead of store-bought lemon juice?
Yes, fresh lemon juice and zest work wonderfully in this recipe and will add even more flavor to the filling. - How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. - Can I freeze this cake?
While this cake is best when fresh, you can freeze it for up to 2 months. Just make sure to cover it well with plastic wrap and aluminum foil before freezing. - Can I make this without whipped topping?
Yes, you can substitute whipped topping with heavy whipped cream. Just whip it to stiff peaks and fold it into the cream cheese mixture. - Can I use a different cookie instead of graham crackers?
Yes, you can use vanilla wafers or other cookies like ginger snaps for a different base flavor. - How can I make the glaze thicker?
If you want a thicker glaze, you can add a little more powdered sugar until you reach your desired consistency. - Can I add fruit to the filling?
Yes, you can add fresh berries or other fruits like strawberries or blueberries to the filling for extra flavor and texture. - Can I double this recipe?
Yes, you can double the recipe to make a larger batch. Just make sure to use a larger dish and adjust the chilling time accordingly.
Classic No-Bake Lemon Eclair Cake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the cake:
1 1 box (14.4 oz) graham crackers
2 cups 2 cold milk
1 1 box (3.4 oz) instant vanilla pudding mix
1 cup 1 whipped topping (like Cool Whip)
8 oz 8 cream cheese, softened
1/2 cup 1/2 powdered sugar
1 tablespoon 1 fresh lemon juice
1 tablespoon 1 lemon zest
- For the glaze:
1/4 cup 1/4 powdered sugar
2 tablespoons 2 fresh lemon juice
1 tablespoon 1 milk
Directions
- Prepare the pudding filling:
- In a large mixing bowl, whisk together the cold milk and instant vanilla pudding mix until it thickens, about 2 minutes. Set aside.
- Make the cream cheese mixture:
- In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy. Fold in the whipped topping until fully combined.
- Combine the pudding and cream cheese mixture:
- Gently fold the pudding mixture into the cream cheese mixture until everything is smooth and well-combined.
- Assemble the cake:
- In a 9×13-inch baking dish, arrange a layer of graham crackers on the bottom. Spread half of the lemon filling over the graham crackers. Repeat with another layer of graham crackers and the remaining lemon filling. Finish with one more layer of graham crackers on top.
- Make the glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the top layer of graham crackers, spreading it evenly with a spatula.
- Chill the cake:
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This will allow the graham crackers to soften and the flavors to meld together.
- Serve and enjoy:
- Once chilled, slice into squares and serve your Classic No-Bake Lemon Eclair Cake. Enjoy the creamy, tangy, and refreshing layers!
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