No Bake Eclair Cake

Indulge in the luscious, creamy, and delightfully simple No Bake Eclair Cake, a dessert that requires no oven and minimal effort.

This classic treat combines layers of graham crackers, rich vanilla pudding, and a smooth chocolate glaze, creating a mouthwatering eclair experience in cake form.

9. **Serve:**
– Slice into squares and serve chilled. Enjoy the rich, creamy layers with the perfect balance of chocolate and vanilla.

### Experience:

The No Bake Eclair Cake is a nostalgic dessert that delivers all the flavors of a classic eclair in an easy-to-make, no-bake format. The layers of graham crackers soften to a cake-like texture as they absorb the creamy vanilla pudding mixture, while the rich chocolate glaze on top adds a decadent finishing touch.

Each bite offers a harmonious blend of textures and flavors, with the creamy filling and smooth chocolate perfectly complementing the tender graham cracker layers.

This cake is ideal for summer gatherings, potlucks, or any time you need a quick and satisfying dessert without turning on the oven. Enjoy a slice of this delightful treat with a cup of coffee or a glass of milk, and savor the simple yet luxurious taste of this classic no-bake dessert.



  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 (20 oz) can sliced pineapple rings (reserve juice for cheesecake filling)
    Maraschino cherries (optional)

For the Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/4 cup reserved pineapple juice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

For the Crust (Optional):

  • 12 graham cracker squares, crushed (about 1 1/2 cups)
  • 2 tablespoons melted butter



Prepare the Pineapple Topping: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the packed brown sugar and melted butter until well combined.

Arrange the Pineapple: Divide the brown sugar mixture evenly among the bottoms of 6 ramekins or small oven-safe baking dishes. Place a pineapple ring on top of the brown sugar mixture in each ramekin. If using, add a maraschino cherry in the center of each pineapple ring.

Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat together the softened cream cheese and granulated sugar until smooth and creamy. Beat in the egg, pineapple juice, vanilla extract, and salt until well combined.

Optional Crust: If you prefer a crust, prepare it by combining the crushed graham crackers and melted butter in a bowl. Press the crumb mixture evenly onto the bottoms of the ramekins, over the pineapple topping.

Bake the Cheesecakes: Pour the cheesecake filling over the pineapple topping in each ramekin. Bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Chill: Remove the cheesecakes from the oven and let them cool completely at room temperature for about 30 minutes. Then, refrigerate them for at least 2 hours, or until chilled and set.

Serving Time: Run a knife around the edges of the cheesecakes to loosen them from the ramekins (if using). Invert each ramekin onto a serving plate. Enjoy your delicious Mini Pineapple Upside-Down Cheesecakes!


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