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No-Bake Lemon Eclair Cake


No-Bake Lemon Eclair Cake




No-bake desserts are a fantastic way to enjoy something sweet without turning on the oven, and this

No-Bake Lemon Eclair Cake is no exception. With its layers of graham crackers, creamy lemon filling,


and luscious whipped topping, this dessert is both refreshing and indulgent. It’s perfect for summer

gatherings or anytime you crave a light, citrusy treat.



For the Layers:

2 sleeves graham crackers (about 24 crackers)


2 packages (3.4 ounces each) instant lemon pudding mix

3 cups cold milk

1 teaspoon lemon zest

1 teaspoon lemon extract (optional, for extra lemon flavor)

1 container (8 ounces) whipped topping (Cool Whip), thawed


For the Lemon Cream Cheese Layer:

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

2 tablespoons lemon juice

1 teaspoon lemon zest


For Garnish:

Lemon slices

Fresh mint leaves

Extra whipped topping or whipped cream



Prepare the Lemon Pudding:

In a large bowl, whisk together the lemon pudding mix, cold milk, lemon zest, and lemon extract (if

using) until smooth and thickened, about 2 minutes. Set aside.

Make the Lemon Cream Cheese Layer:


In another bowl, beat the softened cream cheese until smooth.

Add the powdered sugar, lemon juice, and lemon zest, and continue to beat until fully combined and


Layer the Dessert:

In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.

Spread half of the lemon pudding mixture over the graham crackers.

Add another layer of graham crackers on top of the pudding.

Spread the lemon cream cheese mixture over the second layer of graham crackers.

Add another layer of graham crackers on top of the cream cheese mixture.

Spread the remaining lemon pudding mixture over the third layer of graham crackers.

Top with a final layer of graham crackers.

Top with Whipped Topping:

Spread the thawed whipped topping evenly over the top layer of graham crackers, ensuring it reaches

the edges of the dish.

Chill the Dessert:

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the

graham crackers to soften and the flavors to meld together.

Garnish and Serve:

Before serving, garnish the cake with lemon slices, fresh mint leaves, and additional whipped topping

or whipped cream, if desired.

Cut into squares and serve chilled.

Tips for the Best No-Bake Lemon Eclair Cake:


Chill Time: For the best results, allow the cake to chill overnight. This gives the graham crackers

ample time to soften and absorb the flavors of the lemon pudding and cream cheese layers.

Graham Crackers: Feel free to substitute graham crackers with other types of cookies, such as

digestive biscuits or vanilla wafers, for a different texture and flavor.

Whipped Topping: If you prefer, you can make your own whipped cream instead of using store-

bought whipped topping. Simply whip 1 1/2 cups of heavy cream with 1/4 cup of powdered sugar

until stiff peaks form.



This No-Bake Lemon Eclair Cake is a delightful and easy-to-make dessert that combines the tangy

flavor of lemon with creamy layers and a soft graham cracker base. It’s perfect for those hot summer

days when you want a refreshing treat without heating up your kitchen. Whether for a family

gathering, a potluck, or simply to satisfy your sweet tooth, this lemon eclair cake is sure to be a hit.

Enjoy making and savoring this delicious dessert!

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