Picture a pan swirled in glossy chocolate, layers of cloud-light cream and pale-gold pudding tucked beneath, and the soft hush of graham crumbs giving way to buttery, toasty aromas.
Imagine the contrast: pillowy mini eclairs nestled between silky cheesecake and cool, custardy pudding—each bite a gentle snap of chilled ganache, then velvet, then comfort.
Why this matters to me: desserts that feel celebratory without demanding an afternoon at the stove are my secret to bringing everyone to the table smiling.
This Eclairs Cheesecake has become our peacekeeper—no-bake ease, bakery-level payoff, and make-ahead reliability for busy weeknights, potlucks, or lingering Sunday suppers.
It chills while you work, travels like a dream, and slices into tidy squares that look far fussier than they are.
Once, it rescued a last-minute birthday when my oven quit—candles went into the pan, and no one missed cake. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor: creamy cheesecake, chocolate ganache, and eclairs.
- Requires no baking, perfect for easy entertaining.
- Layers slice cleanly for stunning presentation.
- Make-ahead friendly; chills to set overnight.
- Uses simple, accessible store-bought ingredients.
Ingredients
- 2 packages graham crackers, crushed — about 3 cups total; choose fresh, crisp crackers
- 8 tbsp unsalted butter, melted — use good-quality butter for better flavor
- 16 oz cream cheese, softened — full-fat blocks for best texture
- 1 cup granulated sugar — superfine dissolves more easily
- 2 tsp vanilla extract — pure extract, not imitation
- 2 cups heavy whipping cream, cold — chill bowl and beaters for faster peaks
- 3.4 oz instant vanilla pudding mix — standard small box size
- 1 1/2 cups whole milk, cold — helps pudding set properly
- 1 cup sour cream — full-fat for tang and richness
- 24 mini chocolate eclairs, store-bought, thawed — freeze 15 min if very soft
- 1 cup semi-sweet chocolate chips — quality chips melt smoother
- 1/2 cup heavy cream, warm — for ganache; heat to steaming, not boiling
- 1 tbsp light corn syrup, optional — adds shine to ganache
- 1 pinch kosher salt — balances sweetness
Step-by-Step Method
Prepare the Pan
Grease a 9×13-inch baking dish and line the bottom with parchment. Make sure corners are pressed flat to prevent wrinkling.
This helps release neat slices later. Set the pan aside. Gather all tools and ingredients so assembly is efficient. Keep cold ingredients chilled until needed for best texture and structure.
Make the Graham Crust
Combine crushed graham crackers and melted butter until the mixture resembles wet sand. Mix thoroughly to coat crumbs evenly. Pour into the prepared dish.
Press firmly with the bottom of a measuring cup to create an even, compact layer. Chill the crust while you prepare the fillings to help it set and hold together.
Beat the Cream Cheese Base
In a large bowl, beat softened cream cheese with granulated sugar and vanilla until smooth and fluffy. Scrape the bowl as needed to eliminate lumps. Aim for a silky texture.
Avoid overbeating to keep airiness controlled. Set the bowl aside while you whip the cream for folding.
Whip the Cream to Stiff Peaks
In a clean, cold bowl, whip heavy cream with an electric mixer to stiff peaks. Start on low, then increase speed gradually. Stop as soon as firm peaks form to prevent graininess.
Keep it chilled if pausing. Properly whipped cream will stabilize the cheesecake’s light, moussey texture.
Fold Cream into Cheese Mixture
Gently fold the whipped cream into the cream cheese base. Use a rubber spatula and lift-and-turn motions.
Work in two to three additions to avoid deflating. Continue until no white streaks remain and the mixture is uniform. Keep the bowl cool to maintain structure and volume.
Whisk the Pudding Layer
Whisk instant vanilla pudding mix with cold whole milk until thickened. Work quickly for a smooth consistency. Fold in sour cream until completely blended and silky.
Avoid overmixing to preserve body. Let the mixture stand a minute to finish thickening before layering.
Spread the First Cream Layer
Retrieve the chilled crust. Spread half the cream cheese mixture evenly over the crust. Use an offset spatula for smooth coverage and clean edges.
Keep pressure light to avoid lifting crumbs. Chill briefly if the layer softens. Make sure an even thickness for stable stacking.
Layer the Mini Eclairs
Arrange mini chocolate eclairs in a snug, single layer over the cream. Trim pieces if needed to fill gaps. If eclairs are very soft, freeze 10–15 minutes to firm them up.
Aim for even distribution to support the upper layers. Press gently so they sit level without sinking.
Add the Pudding-Sour Cream Layer
Spread the pudding-sour cream mixture over the eclairs. Smooth the surface with an offset spatula.
Work gently to avoid shifting the eclairs. Make sure full coverage so every slice gets pudding. Chill briefly to set if the mixture feels loose before adding the final cream layer.
Finish with Remaining Cream Layer
Top with the remaining cream cheese mixture. Spread carefully to avoid blending layers. Smooth the top to a uniform thickness, creating a level surface for ganache.
Clean the edges for a tidy finish. Refrigerate 10–15 minutes to firm slightly while preparing the ganache.
Make the Chocolate Ganache
Heat heavy cream until steaming but not boiling. Pour over chocolate chips with a pinch of salt and optional corn syrup.
Let sit 2 minutes undisturbed. Whisk from the center outward until glossy and smooth. Cool briefly until pourable but slightly thickened for clean coverage.
Glaze and Chill to Set
Pour ganache over the cheesecake. Tilt the pan to coat evenly without dragging a spatula. Tap gently to release air bubbles. Cover tightly with plastic wrap, avoiding contact with the ganache.
Refrigerate at least 6 hours, preferably overnight, to fully set and develop clean layers.
Slice and Serve Cleanly
Let the cheesecake sit at room temperature for about 10 minutes. Warm a sharp knife under hot water and wipe dry.
Slice into neat squares, wiping the blade between cuts. Garnish with extra sliced mini eclairs if desired. Serve chilled. Store leftovers covered in the refrigerator.
Ingredient Swaps
- Crust: Use chocolate grahams, Oreos (omit added butter by ~2 tbsp if very oily), or digestive biscuits; gluten-free grahams for GF.
- Dairy-free: Swap cream cheese with plant-based cream cheese, heavy cream with coconut cream or dairy-free whipping cream, milk with almond/oat/soy milk (ensure pudding mix sets with it).
- Pudding: If instant vanilla pudding isn’t available, use 1 cup pastry cream or thick vanilla custard; chill well before layering.
- Eclairs: Substitute ladyfingers, choux puffs/cream puffs, or layers of vanilla wafer cookies; for GF, use GF cookies or macarons.
- Sweeteners: Replace granulated sugar with superfine sugar or 3/4 cup powdered sugar; for reduced sugar, use a 1:1 erythritol blend.
- Sour cream: Use full-fat Greek yogurt or crème fraîche.
- Ganache: Use milk chocolate or dark chocolate to taste; for shine without corn syrup, add 1 teaspoon butter or a touch of glucose.
- Butter: Swap with melted coconut oil for a firmer, subtly coconut crust.
You Must Know
- Doneness • If the filling looks too loose when layering, chill each bowl 10–15 minutes until the cream holds soft ridges and the pudding ribbons slowly off a spoon; this prevents layers from bleeding and guarantees clean slices after 6+ hours.
- Troubleshoot • When the crust crumbles on slicing, press it to a firm 1/4-inch layer and add 1–2 tablespoons extra melted butter; it should feel like damp sand and hold when squeezed—chill at least 20 minutes before filling for cohesion.
- Flavor Boost • For deeper “eclair” notes, add 1/2 teaspoon espresso powder to the ganache and scrape 1/2 a vanilla bean (or 1 extra teaspoon extract) into the cream cheese base; you’ll taste a noticeable chocolate-vanilla snap and smell warm cocoa aromatics.
- Scale • For an 8×8-inch pan (about 64% area), use roughly 2/3 of each component: ~2 cups crumbs + 5 tbsp butter, 10–11 oz cream cheese, 2/3 cup sugar, 1 1/3 cups total heavy cream (split as recipe), 2.3 oz pudding mix, 1 cup milk, 2/3 cup sour cream, 16 mini eclairs, 2/3 cup chips, 1/3 cup ganache cream.
- Make-Ahead • To hold 24–48 hours, stabilize the cream component: dissolve 1 teaspoon powdered gelatin in 1 tablespoon cold water, melt to fluid (5–10 seconds), and fold into the cream cheese mixture at room temp; slices stay sharp even after overnight refrigeration.
Serving Tips
- Garnish slices with crushed eclair crumbs, chocolate drizzle, and a dollop of whipped cream.
- Serve chilled alongside espresso or strong coffee to balance the richness.
- Add fresh raspberries or sliced strawberries for brightness and color contrast.
- Plate with a swipe of ganache and a sprinkle of flaky sea salt.
- Offer small portions; it’s rich—pair with vanilla bean ice cream for indulgence.
Storage & Make-Ahead
Refrigerate tightly covered for up to 4 days.
Flavors meld and slices hold better after an overnight chill.
Make ahead the day before for best layers.
For longer storage, freeze well-wrapped for up to 1 month.
Thaw overnight in the fridge.
Add fresh eclair garnish after thawing to maintain texture.
Reheating
Reheat gently.
Microwave single slices 10–15 seconds at 50% power.
Warm whole pan in 250°F oven 5–8 minutes.
For ganache-only touch-ups, briefly warm a knife or use stovetop double-boiler.
State-Fair Dessert Mashup
When the county fair lights flicker on and the air smells like warm sugar, I lean into the whimsy and turn this Eclairs Cheesecake into a playful midway mashup.
I keep the chilled layers intact, then crown slices with festive touches: a quick ganache drizzle, crushed graham “confetti,” and a cheeky eclair shard perched on top.
I guide you to add just enough carnival sparkle without drowning the creamy balance—think texture, color, and a wink of nostalgia.
- Dip each slice’s edge in rainbow sprinkles for a twinkling rim.
- Thread a mini eclair on a skewer, dust with powdered sugar, and stand it like a pennant.
- Scatter salted peanuts and chocolate chips for sweet-salty crunch.
- Swirl warm ganache stripes, then finish with a whisper of vanilla.
Final Thoughts
Ready to indulge? Give this Eclairs Cheesecake a try, and feel free to tweak it—swap in chocolate grahams, add a touch of espresso to the ganache, or top with extra mini eclairs for flair!
Frequently Asked Questions
Can I Make This Cheesecake Gluten-Free Without Compromising Texture?
Yes—you can. I’d swap in gluten-free graham crackers and gluten-free eclairs, use certified GF pudding, and stabilize the whipped cream. Chill thoroughly. You’ll slice into plush layers, crisp crust, and glossy ganache without missing a beat.
What’s the Best Way to Transport It Without Smudging Layers?
Chill it overnight, then freeze 30 minutes. I nestle the pan in a snug box, parchment-tented, plastic-wrapped tight. Keep it flat with ice packs below. Slice at destination; carry a warm knife and towel for clean edges.
How Do Altitude Changes Affect Whipping Cream Stability?
High altitude destabilizes whipped cream: lower air pressure and dryness cause faster overwhipping and weeping. I chill everything, add a touch of gelatin or milk powder, whip slower, stop at medium peaks, and hold it cold for assembly.
Can I Freeze Slices Individually for Long-Term Storage?
Yes—you can. I wrap each slice snugly in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge; the ganache stays glossy, layers hold, and every bite feels like saved sunshine.
Which Store-Bought Mini Eclairs Brands Hold Shape Best?
I’ve had the best luck with Delizza and Trader Joe’s mini eclairs; they’re firm, evenly filled, and slice cleanly. If options are limited, partially freeze any brand 15 minutes—your layers will stand like tidy little pillows.
Eclairs Cheesecake
Equipment
- 1 9×13 inch baking dish
- 2 medium mixing bowl
- 1 large mixing bowl
- 1 Whisk
- 1 electric hand mixer
- 1 Rubber spatula
- 1 Small saucepan
- 1 offset spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 plastic wrap roll
Ingredients
- 2 package graham crackers crushed (about 3 cups)
- 8 tablespoon unsalted butter melted
- 16 ounce cream cheese softened
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 cup heavy whipping cream cold
- 3.4 ounce instant vanilla pudding mix
- 1 1/2 cup whole milk cold
- 1 cup sour cream
- 24 chocolate eclairs mini, store-bought, thawed if frozen
- 1 cup chocolate chips semi-sweet
- 1/2 cup heavy cream warm (for ganache)
- 1 tablespoon light corn syrup optional
- 1 pinch kosher salt
Instructions
- Grease the baking dish lightly and line the bottom with parchment for easy removal.
- In a bowl combine the crushed graham crackers and melted butter until the texture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of the baking dish and chill while you prepare the filling.
- In a large bowl beat the cream cheese, granulated sugar, and vanilla extract until smooth and fluffy.
- In a separate bowl whip the cold heavy cream to stiff peaks with an electric mixer.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- In another bowl whisk the instant vanilla pudding mix with cold whole milk until thick, then fold in the sour cream until smooth.
- Spread half of the cream cheese mixture evenly over the chilled crust.
- Arrange a snug layer of mini chocolate eclairs over the cream layer, trimming if needed to fit.
- Spread the pudding-sour cream mixture over the eclairs, smoothing the top.
- Add the remaining cream cheese mixture over the pudding layer and smooth with an offset spatula.
- For the ganache, heat the 1/2 cup heavy cream until steaming, pour over chocolate chips with a pinch of salt and corn syrup, let sit 2 minutes, then whisk until glossy.
- Pour the ganache over the top layer and tilt the pan to coat evenly.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight to set.
- Just before serving, top with a few extra sliced mini eclairs if desired and slice into squares with a warm knife.
Notes
