This luscious layered cake is an effortless way to impress your guests with a decadent homemade dessert that requires no oven and comes together in just minutes. Cool, creamy, and bursting with bright lemon flavor, each sweet and tangy bite melts in your mouth – it’s pure summertime bliss! Packed with texture from the crispy graham cracker crust to the lush cream cheese filling, you’ll adore the variety of flavors and textures in every slice. So simple to prepare yet absolutely showstopping on the dessert table, this no-bake stunner is a guaranteed crowd-pleaser. I can’t wait for you to experience the magic of this easy recipe that looks and tastes like you spent all day in the kitchen! Your search for the perfect summer cake ends here. Treat yourself and your loved ones to sweet, lemony perfection!
Before we get started, here are some common questions about this cake:
What is an eclair cake?
An eclair cake is a layered no-bake dessert made by alternating layers of graham crackers (or a similar crunchy base) with a creamy filling, often using instant pudding or sweetened cream cheese. It is then topped with an icing or ganache. The layers soften and meld together when chilled, mimicking the texture of an eclair. Eclair cakes are easy to assemble and feed a crowd.
What is the texture like?
This lemon eclair cake has a variety of light and decadent textures in each bite. The graham cracker crust provides a nice crunch which contrasts beautifully with the sweet and tangy lemon curd filling and the cool, creamy cream cheese filling. When chilled, the graham crackers soften slightly, helping meld the textures together. The variety of textures along with the bright lemon flavors is what makes this no-bake cake so special.
How long does the cake last?
Properly stored in an airtight container in the refrigerator, this lemon eclair cake will last 3-4 days. The chilled environment helps retain the crunchy texture of the graham cracker crust. After 4 days, the textures may start to deteriorate and the bright lemon flavors will start to fade. For best results, enjoy the cake within 3-4 days.
Excited to try this bright and luscious cake? Let’s go over the simple ingredients you’ll need:
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 4 hours 10 minutes (includes chilling)
Ingredients:
- Graham Cracker Crust:
- 12 full sheet graham crackers (9 inches by 9 inches), crushed into fine crumbs (about 1 1/2 cups crumbs)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Lemon Curd:
- 3 large eggs
- 1 cup granulated sugar
- 1/3 cup fresh lemon juice (about 3 lemons)
- Zest of 1 lemon
- Pinch of salt
- 6 tablespoons unsalted butter, cubed
- Filling:
- Two 8-ounce packages cream cheese, softened
- 1 cup confectioners’ sugar
- 12 ounces frozen whipped topping like Cool Whip, thawed
- 1/4 cup fresh lemon juice
Instructions:
- Make the graham cracker crust: In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until well blended. Press the crumbs firmly into the bottom of a 9-inch square baking pan to form an even crust layer. Set aside.
- Prepare the lemon curd: In a medium saucepan, whisk together the eggs, 1 cup sugar, lemon juice, lemon zest, and salt until blended. Cook over medium-low heat, stirring constantly with a heatproof spatula, until thickened to a pudding-like consistency, about 8-10 minutes. Remove from heat and stir in the cubes of butter until melted and incorporated.
- Pour the warm lemon curd over the prepared graham cracker crust. Spread into an even layer then refrigerate while you make the filling. Let chill for at least 30 minutes.
- Make the filling: In a large mixing bowl using an electric mixer, beat the cream cheese and confectioners’ sugar until smooth. Gently fold in the whipped topping just until incorporated. Spread half the filling over the chilled lemon curd layer. Top with another layer using all the remaining lemon curd. Spread the remaining filling evenly over the top.
- Cover tightly and refrigerate the cake for at least 3 hours before slicing and serving. This allows time for the flavors to meld and the cake to chill completely.
- Cut into squares and enjoy this cool, creamy lemon treat! Store any leftovers covered in the refrigerator for 3-4 days.
Cooking tips:
- Look for full sheet graham crackers at your grocery store to make the crust layer sturdy. Breaking smaller crackers creates too many crumbs.
- Softened cream cheese blends more smoothly into the filling. Let your packages sit at room temperature for 30-60 minutes before using.
- Use high-quality lemons in peak season for the brightest flavor in both the curd and juice. Meyer lemons also work wonderfully!
- Chilling this cake thoroughly allows the textures to set up properly. Be patient for best results!
