No-Bake Pineapple Cream Easy & Refreshing Recipe

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This effortless layered cake is the perfect way to wow your guests with a decadent homemade dessert that requires no baking and comes together in minutes. Cool, creamy, and bursting with vibrant lemon flavor, each sweet and tangy bite melts in your mouth – it’s pure summer bliss! With a crispy graham cracker crust and a rich cream cheese filling, this dessert is full of flavor and texture in every slice. Simple to prepare yet stunning on any dessert table, this no-bake treat is a guaranteed crowd-pleaser. Get ready to experience the magic of this easy recipe that looks and tastes like it took hours to make! Your search for the ultimate summer cake ends here. Treat yourself and your loved ones to sweet, lemony perfection!

Before we dive in, here are some common questions about this cake:

What is an eclair cake? An eclair cake is a no-bake dessert made by layering graham crackers (or a similar crunchy base) with a creamy filling, often using instant pudding or sweetened cream cheese, topped with icing or ganache. When chilled, the layers soften and meld together, mimicking the texture of an eclair. Eclair cakes are easy to assemble and perfect for feeding a crowd.

What is the texture like? This lemon eclair cake offers a delightful mix of textures. The graham cracker crust adds a satisfying crunch, which pairs perfectly with the sweet and tangy lemon curd filling and the cool, creamy cream cheese layer. As it chills, the graham crackers soften slightly, blending the textures. The contrast of crunch and creaminess, along with the bright lemon flavor, makes this no-bake cake truly special.

How long does the cake last? Stored in an airtight container in the refrigerator, this lemon eclair cake will stay fresh for 3-4 days. The chilled environment preserves the crunchy graham cracker crust. After 4 days, the texture may start to break down, and the vibrant lemon flavors will fade. For the best taste and texture, enjoy the cake within 3-4 days.

Ready to make this luscious cake? Here’s what 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 (9×9 inches), crushed into fine crumbs (about 1 1/2 cups)
• 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:

1. Make the Graham Cracker Crust:
   In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch square baking pan, creating an even crust layer. Set aside.
2. Prepare the Lemon Curd:
   In a medium saucepan, whisk together eggs, 1 cup sugar, lemon juice, lemon zest, and a pinch of salt. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 8-10 minutes. Remove from heat and stir in cubed butter until fully melted and incorporated.
3. Assemble the Dessert:
   Pour the warm lemon curd over the prepared graham cracker crust, spreading it into an even layer. Refrigerate for at least 30 minutes while you prepare the filling.
4. Make the Filling:
   In a large mixing bowl, beat softened cream cheese and confectioners’ sugar until smooth using an electric mixer. Gently fold in the thawed whipped topping until just combined. Spread half of the filling over the chilled lemon curd layer. Top with the remaining lemon curd, then evenly spread the rest of the cream cheese mixture over the top.
5. Chill and Serve:
   Cover the dessert tightly and refrigerate for at least 3 hours to allow the flavors to meld and the cake to chill completely. When ready, slice into squares and enjoy this cool, creamy lemon treat! Store leftovers in the refrigerator for up to 3-4 days.

Cooking Tips:

• Use full-sheet graham crackers for a sturdier crust. Smaller crackers can create too many crumbs.
• Let the cream cheese soften at room temperature for 30-60 minutes for a smoother filling.
• Choose high-quality lemons for the best flavor, especially during peak season. Meyer lemons work beautifully as well!
• Be patient with chilling time – it helps set the texture perfectly for the best results.