This no bake lemon eclair cake is an easy dessert that’s perfect for warm days when turning on the oven just isn’t happening. With layers of lemon pudding, graham crackers, and frosting, this icebox cake chills into a cool, creamy treat that kids love and is simple enough to make with them.
This lemon eclair cake chills into soft, cake-like layers as the graham crackers soak up the filling, no baking needed.
Why We Love No Bake Lemon Eclair Cake
- No oven needed – Perfect for warm days when turning on the oven just isn’t happening and you still want something homemade.
- Dessert is already done – Make it the night before and stick it in the fridge, which is a lifesaver for busy days, weekend parties, or when you just don’t want to think about dessert later.
- Light, creamy, and not too lemony – The combo of lemon and cheesecake pudding keeps it fresh and balanced so both kids and adults go back for seconds. This recipe actually came to be because we loved my chocolate eclair icebox cake and frozen lemon s’mores so much, so I combined the two!
Ingredients For No Bake Lemon Eclair Cake
- instant lemon pudding mix – could be swapped for vanilla or cheesecake flavored instant pudding if you prefer less of a lemony flavor to the dessert.
- milk – I used 2%
- whipped topping – like Cool Whip, defrost it on the counter before you start for at least 5-10 minutes so it mixes smoothly
- instant cheesecake pudding mix – vanilla instant pudding can also be swapped
- graham cracker sheets
- lemon frosting – if you prefer a little less lemon flavor, swap for vanilla or cheesecake flavored frosting. Just don’t swap both the lemon frosting and the lemon pudding or you won’t have any lemon flavor in the dessert!
How To Make No Bake Lemon Eclair Cake
Making The Lemon Instant Pudding
- To a large bowl, add instant lemon pudding mix and 1 1/2 cups cold milk. Whisk until smooth and fully combined. Add 4 ounces of the whipped topping to the pudding mixture and fold it in with a silicone spatula.
Making The Cheesecake Instant Pudding
- In a second large bowl, add instant cheesecake pudding mix and 1 1/2 cups cold milk. Whisk until smooth, then fold in the whipped topping.
Layering The Icebox Cake
- Lay a layer of graham cracker sheets along the bottom of a 9×13 pan to form a full layer. Spread the lemon pudding mixture evenly on top of the graham cracker layer.
- Add another layer of graham crackers onto the lemon pudding. Spread the cheesecake pudding mixture evenly on top of the graham cracker layer.
- Add a final layer of graham crackers, then refrigerate for 30 minutes.
- Place the lemon frosting in the microwave for 15-20 seconds, then stir well. It should be soft and easy to spread, not hot. Spread the frosting evenly over the top of the entire icebox cake.
- Cover the lemon eclair cake and return it to the refrigerator. Chill for at least 5 hours or overnight. Then serve and enjoy!
Don’t Rush The Chill Time!
The graham crackers need several hours to soften into cake-like layers. If you slice it too early, it won’t have that classic eclair cake texture yet. Overnight works best if you have the time.
Tips For The Best Lemon Eclair Cake
- Use cold milk for the pudding – This helps it set up properly so your layers stay thick and creamy instead of runny.
- Let the whipped topping sit out for a few minutes – If it’s too frozen, it won’t mix smoothly and you’ll end up fighting it.
- Cover the graham crackers completely – Break pieces as needed so you don’t have gaps, which helps the cake hold together better when slicing.
- Give it enough time to chill – This is where the magic happens. The graham crackers soften and turn into cake-like layers, so don’t rush it. Overnight is even better if you can.
- Warm the frosting just enough – You want it easy to spread, not hot. If it’s too warm, it can get thin and slide around.
- Slice with a sharp knife and wipe between cuts – This keeps the layers looking neat instead of smearing together.
Lemon Eclair Cake Variation Ideas
Add Diced Berries – In my Strawberry Cheesecake icebox cake I added layers of sliced strawberries, which would be delicious in this dessert too. Raspberries or small blueberries would also be delicious! If the blueberries are large, dice them up a little.
Swap The Graham Crackers – Chocolate graham crackers or another flavor may be delicious in this recipe. You can also use another thin crunchy cookie, like shortbread cookies, vanilla wafers or crunchy butter cookies.
Try Different Pudding Or Frosting Flavors – You can mix and match one of the puddings to use flavors like strawberry pudding, white chocolate pudding, or even pistachio. You can also swap the frosting flavor for vanilla, cheesecake, or another flavor that sounds good to you. If you swap out both the lemon pudding and the lemon frosting though, you will no longer have a lemon-flavored dessert.
How Long Will Lemon Eclair Cake Last?
This lemon eclair cake will taste best if enjoyed within 4-5 days of making it. Store leftover eclair cake in the pan in the refrigerator.
Make sure to cover the pan tightly with cling wrap or a lid so the pudding doesn’t develop a “skin” along the top, which can be not a great texture to bite into. If the pudding does develop a chewy skin layer, simply remove that edge. The rest of the cake is still ok to enjoy.
No Bake Lemon Eclair Cake (Icebox Cake)
Prevent your screen from going dark
For The Lemon Pudding Layer
For The Cheesecake Pudding Layer
For The Additional Layers
Making The Lemon Instant Pudding
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To a large bowl, add instant lemon pudding mix and 1 1/2 cups cold milk. Whisk until smooth and fully combined. Add 4 ounces of the whipped topping to the pudding mixture and fold it in with a silicone spatula.
3.4 ounces instant lemon pudding mix, 1 1/2 cups milk, 4 ounces whipped topping
Making The Cheesecake Instant Pudding
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In a second large bowl add instant cheesecake pudding mix and 1 1/2 cups cold milk. Whisk until smooth, then fold in the whipped topping.
3.4 ounces instant cheesecake pudding mix, 1 1/2 cups milk, 4 ounces whipped topping
Layering The Icebox Cake
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Lay a layer of graham cracker sheets along the bottom of a 9×13 pan to form a full layer. Spread the lemon pudding mixture evenly on top of the graham cracker layer.
20 sheets graham cracker sheets -
Add another layer of graham crackers onto the lemon pudding. Spread the cheesecake pudding mixture evenly on top of the graham cracker layer.
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Add a final layer of graham crackers, then refrigerate for 30 minutes.
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Place the lemon frosting in the microwave for 15-20 seconds, then stir well. It should be soft and easy to spread, not hot. Spread the frosting evenly over the top of the entire icebox cake.
16 ounces lemon frosting
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Cover the lemon eclair cake and return it to the refrigerator. Chill for at least 5 hours or overnight. Then serve and enjoy!
Remove the foil and lid completely from the frosting before microwaving or it may spark!
Make sure to fully remove the foil from the frosting before placing it in the microwave so it doesn’t spark. If you can’t remove all the foil, place the frosting in a bowl before microwaving.
If you prefer a little less lemon flavor, you can swap vanilla or cheesecake flavored frosting for lemon frosting.
If the cake is still crunchy when you slice it, it just needs more chill time. Overnight works best, especially when it’s warm outside.
Calories: 292kcal | Carbohydrates: 49g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 312mg | Potassium: 117mg | Fiber: 1g | Sugar: 32g | Vitamin A: 56IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
