why make this recipe
No-Bake Cheesecake Eclair Cake is a fantastic dessert that combines the classic flavors of cheesecake with the delightful texture of éclairs. This treat is perfect for any occasion, as it requires no baking and is simple to prepare. The layers of creamy cheesecake filling, crunchy graham crackers, and sweet cherry pie topping make it a crowd-pleaser. Plus, you can prepare it ahead of time, making it an excellent choice for gatherings or family dinners.
how to make No-Bake Cheesecake Eclair Cake
Ingredients:
- 1 box graham cracker squares (14 ounces)
- 3 cups milk
- 2 packages instant cheesecake pudding mix (3.4 ounces each)
- 8 ounces frozen whipped topping (thawed)
- Homemade cherry pie filling
Directions:
- In a large mixing bowl, combine the milk and instant cheesecake pudding mixes. Whisk until the mixture is smooth and thickened.
- Gently fold in the thawed whipped topping until everything is well mixed.
- In a 9×13 inch dish, place a layer of graham crackers on the bottom. Then, spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers on top of the pudding layer.
- Spread the remaining pudding mixture on top and add another layer of graham crackers.
- Finish it off by topping with the homemade cherry pie filling.
- Refrigerate the dessert for at least 4 hours or overnight before serving.
how to serve No-Bake Cheesecake Eclair Cake
You can serve No-Bake Cheesecake Eclair Cake chilled. Cut it into squares and use a spatula to place each piece on a plate. If desired, you can also add a dollop of whipped cream or a drizzle of chocolate sauce for extra flavor. This will make your dessert look even more inviting!
how to store No-Bake Cheesecake Eclair Cake
Store any leftover No-Bake Cheesecake Eclair Cake in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It is best enjoyed within 3 to 5 days. Be aware that the graham crackers may soften more over time as they absorb moisture from the pudding.
tips to make No-Bake Cheesecake Eclair Cake
- Make sure to whisk the pudding mix and milk well to avoid any lumps.
- For an extra layer of flavor, consider adding vanilla extract to the pudding mixture.
- You can swap the cherry pie filling with other fruits like strawberries or blueberries if preferred.
variation (if any)
You can customize the filling by using flavored pudding mixes, such as vanilla or chocolate. You can also switch out the toppings for fresh fruit, crushed cookies, or chocolate chips to change up the taste.
FAQs
1. Can I use reduced-fat or non-dairy products in this recipe?
Yes, you can use reduced-fat milk and non-dairy whipped topping if desired. The texture might change slightly, but it will still taste delicious.
2. How long can I keep No-Bake Cheesecake Eclair Cake in the fridge?
You can store it in the refrigerator for up to 3 to 5 days. Make sure it is tightly covered to keep it fresh.
3. Can I freeze No-Bake Cheesecake Eclair Cake?
It is not recommended to freeze this cake because the graham crackers may become soggy when thawed. Enjoy it fresh from the fridge for the best texture.
No-Bake Cheesecake Eclair Cake
Ingredients
Main Ingredients
- 1 box graham cracker squares (14 ounces)
- 3 cups milk
- 2 packages instant cheesecake pudding mix (3.4 ounces each)
- 8 ounces frozen whipped topping (thawed)
- Homemade cherry pie filling
Instructions
Preparation
- In a large mixing bowl, combine the milk and instant cheesecake pudding mixes. Whisk until the mixture is smooth and thickened.
- Gently fold in the thawed whipped topping until everything is well mixed.
Assembly
- In a 9x13 inch dish, place a layer of graham crackers on the bottom. Then, spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers on top of the pudding layer.
- Spread the remaining pudding mixture on top and add another layer of graham crackers.
- Finish it off by topping with the homemade cherry pie filling.
- Refrigerate the dessert for at least 4 hours or overnight before serving.