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Easy Eclair Cake Dessert

Easy Eclair Cake Dessert – Creamy, Chocolatey & Impossible to Resist!

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A delicious no-bake dessert that combines a light pastry crust, creamy filling, and a rich chocolate topping.

Ingredients

Scale
  • 240 millilitres water
  • 113 grams unsalted butter, melted
  • 125 grams plain flour
  • 4 large eggs
  • 226 grams cream cheese, softened
  • 2 x 96 grams boxes vanilla instant pudding mix
  • 480 millilitres heavy whipping cream
  • 240 millilitres Italian sweet cream coffee creamer
  • 226 grams whipped topping, thawed
  • Chocolate syrup, for drizzling

Instructions

  1. Preheat oven to 200°C. Lightly grease a 23 x 33 cm baking dish. Set whipped topping out to thaw.
  2. In a medium saucepan, melt butter with water and bring to a boil. Remove from heat, stir in flour until fully combined. Add eggs one at a time, mixing thoroughly after each addition. Spread the dough evenly across the bottom and up the sides of the prepared dish.
  3. Bake for 25 to 30 minutes, or until golden brown. Do not overbake. Remove from oven and cool completely. Do not push down any puffed areas, as the crust will settle with cooling.
  4. Place cream cheese in the bowl of a stand mixer. In a separate bowl, whisk vanilla pudding mix with heavy cream and creamer for 2 to 3 minutes until thickened. Chill pudding mixture in the refrigerator. Once set, gradually add the pudding mixture to the cream cheese, mixing until smooth and creamy. Refrigerate to chill thoroughly.
  5. Spread the chilled filling evenly over the cooled crust. Top with thawed whipped topping, smoothing over the entire surface.
  6. Drizzle chocolate syrup over the whipped topping. Refrigerate until fully set before serving.

Notes

  • Ensure that the crust cools completely before adding the filling to prevent it from melting.
  • For a firmer filling, allow it to chill longer in the refrigerator.
  • Feel free to customize the toppings with fresh fruits or nuts.

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