No bake Chocolate Eclair Cake

Step 3: Make the Chocolate Topping

1. In a medium saucepan, melt the butter over medium heat.
2. Add cocoa powder and milk, whisking until smooth.
3. Remove from heat and stir in powdered sugar and vanilla extract until the topping is glossy and lump-free.
4. Allow the chocolate topping to cool slightly before pouring over the top layer of crackers.

Step 4: Chill and Set

1. Cover the cake with plastic wrap and refrigerate for at least 4 hours—overnight is even better.
2. Chilling allows the graham crackers to absorb moisture from the filling, creating a soft, cake-like texture.

Step 5: Serve

1. Once set, slice the cake into squares using a sharp knife.
2. Serve chilled for the perfect creamy, chocolatey treat.

Tips for the Best No-Bake Eclair Cake

• Use full-fat cream and cream cheese for a richer flavor.
• For a fun twist, add a layer of sliced bananas between the pudding layers for a banana chocolate eclair cake.
• Keep the cake refrigerated; it lasts up to 4-5 days.

This No-Bake Chocolate Eclair Cake is a crowd-pleaser with layers of creamy vanilla pudding, fluffy cream cheese filling, soft cookies, and a luscious chocolate topping. It’s simple to make yet looks impressive—a true dessert that tastes like it took hours in the kitchen, but you only need about 20 minutes of prep.

If you want, I can also make a version with photos for each step so it’s easier to follow visually—it would look almost like a mini cooking tutorial.

Do you want me to do that?