No-Bake Lemon Eclair Cake
A simple no-oven layered dessert made with graham crackers, lemon pudding, cream cheese, and whipped topping, finished with a white glaze. Ready in 15 minutes of prep and chilled overnight for a creamy, bright, crowd-pleasing cake.
Equipment
- 1 9x13-inch Baking Dish
- 1 Large Mixing Bowl
- 1 Medium mixing bowl
- 1 Hand Mixer or whisk
- 1 Rubber Spatula
- 1 Offset Spatula or butter knife
Ingredients
Filling
- 2 boxes instant lemon pudding mix 3.4 oz each
- 3 cups whole milk cold
- 8 oz cream cheese softened to room temperature
- 1 cup powdered sugar
- 8 oz whipped topping (Cool Whip) thawed
- 1 tablespoon fresh lemon zest plus more for garnish
Layers
- 2 sleeves graham crackers about 27 full sheets
Topping
- 1 container vanilla frosting or lemon glaze store-bought or homemade with powdered sugar and lemon juice
- 1 fresh lemon sliced thin for garnish, optional
Instructions
- Beat the softened cream cheese with powdered sugar in a large bowl until smooth and fluffy, about 2 minutes with a hand mixer.
- Add the instant lemon pudding mix and cold whole milk to the cream cheese mixture. Beat on medium speed for 2 minutes until thick and well combined.
- Fold in the whipped topping gently using a rubber spatula. Add the lemon zest and stir until evenly distributed.
- Arrange a single layer of graham crackers across the bottom of your 9x13-inch dish. Break crackers as needed to fill gaps.
- Spread half of the lemon cream filling evenly over the graham cracker layer using an offset spatula.
- Add a second layer of graham crackers directly on top of the filling, covering it completely.
- Spread the remaining lemon cream filling over the second cracker layer, smoothing it out to the edges.
- Place a final layer of graham crackers on top of the second filling layer.
- Spread the vanilla frosting or lemon glaze evenly over the top cracker layer. Cover the entire surface for that classic eclair-style finish.
- Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight for best results.
- Garnish with fresh lemon slices or extra zest right before serving. Slice into squares and serve cold.
Notes
Chill overnight for the best texture. Use cold milk for a thicker filling. Soften cream cheese fully before mixing to avoid lumps. Freeze for up to one month wrapped tightly. Add garnishes after thawing.