Line the bottom of a 9-by-13-inch baking pan with graham crackers, using about a quarter of them and breaking some in half, if necessary. Set aside.
For the custard:
Place the cornstarch in a small bowl. In a second small bowl, whisk together the eggs and egg yolks. Set both aside.
In a deep, heavy saucepan, melt the butter over medium heat and stir in the sugar. Add the salt and half-and-half, and stir. Warm over medium heat until bubbles form around the edges of the liquid. Do not let it boil. When the half-and-half mixture is hot, turn off the heat.
Pour a ladleful of the hot half-and-half mixture into the cornstarch. Whisk vigorously to combine. The mixture should come together smoothly, with no lumps; if there are any lumps, add a little more liquid and whisk them out. Pour this cornstarch mixture into the beaten eggs. Whisk vigorously to combine.
Pour the egg mixture into the saucepan with the remaining half-and-half mixture, and turn the heat to medium. Whisk continously and vigorously, working all angles of the pot and scraping the bottom. Continue whisking for about 5 minutes, or until the custard becomes very thick and starts to boil, with large bubbles that slowly rise to the surface. Turn off the heat and stir in the vanilla.
Spread one-third of the pudding evenly over the graham crackers. Top with a layer of one-third the remaining graham crackers, and spread a half of the remaining pudding over that layer. Add a third layer of graham crackers and top with the remaining pudding. Cover the top of the pudding with a final layer of graham crackers. Set aside.
For the frosting:
Melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for 1 minute. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners' sugar with a whisk or hand beater. When the mixture is smooth, beat in the vanilla. While the frosting is still quite hot and liquid, pour it over the top layer of graham crackers and smooth it with a hot knife or a spatula dipped in hot water.
Cover the layered dessert with a lid or aluminum foil and refrigerate (if using foil, be careful not to let it touch the top of the dessert, as it will stick to the frosting and spoil the look). Refrigerate for a minimum for 4 hours and up to 2 days before slicing and serving. Serve chilled.
No-Bake Boston Cream Pie Cheesecake
This post is sponsored by Family Dollar. All opinions are my own.
I am all about easy desserts, especially during springtime, when there seems to be as many barbecues and get-togethers as there are newly sprung flowers. This recipe for No-Bake Boston Cream Pie Cheesecake is a spring-inspired dessert that all of your guests will be drooling over.
I love Boston Cream Pie the chocolate topping and cream filling is a lethal combination to my diet, but worth every bite. I really wanted to make the pie for some friends I was taking dinner to, but I just didn’t have time. However, I did have time for a no-bake cheesecake. No-bake cheesecakes are my to go-to dessert because I love that I can make it within a matter of 10 to 15 minutes and then sit back while it chills in the fridge. Simple and delicious, no-bake cheesecakes are always a crowd-pleaser.
So that’s when I was inspired to come up with this awesome No-Bake Boston Cream Pie Cheesecake! And it came out just as delicious as I had envisioned.
Instead of doing the traditional graham cracker crust, I went with some vanilla sandwich cookies I bought at Family Dollar. It was nice because I got all of my ingredients from there: the cookies, cream cheese, whipped topping, butter, chocolate chips, and milk! Easy shopping trip + easy desserts = one happy mom!
I like that in addition to picking up all of my ingredients there, I could get another essential for delivering the rest of the dinner to our friends too. This includes paper plates, because who wants to do dishes when you are getting a meal from a friend. I try to make sure there isn’t a thing they need to do or worry about when I take people dinner.
Family Dollar is a great place I found to pick up everyday essentials for spring get-togethers. What I love about Family Dollar is the value I receive as a customer for my money and their Everyday Low Prices make me one happy shopper. The assortment they have available is always a plus as well as the convenience. It is something every mom is looking for.
Boston Cream Pie Cheesecake is one of the most amazing desserts I’ve ever had right here in Denver. While this recipe version of no-bake cheesecake isn’t as decadent, that’s exactly what I love most about it. It’s creamy, yet not overly heavy. Some would argue the cookie sandwich crust is the best part.
An additional benefit of this no bake version of the Boston Cream Pie Cheesecake is that it feeds a crowd. Using a 9吉 pan, you can serve this as 12 slices or 24 – or two if you’re my husband.
If you are taking this No-Bake Boston Cream Pie Cheesecake to a party, make sure to grab a tin foil pan and take it in that. That way, you can leave whenever you want, and the dessert can still stay, assuming it lasts more than 10 minutes.
Here are a few tips on making the perfect no-bake cheesecake.
- Make sure your cream cheese is at room temperature so that it creams easily.
- Use the bottom of a measuring cup to press the crust mixture into the bottom of the pan.
- Melt the butter completely to bind the cookie crust.
- Allow the cheesecake to chill in the fridge 3-4 hours or more.
Looking for an easy dessert that doesn’t take much time to create but makes you look like a star? Try this NO BAKE BOSTON CREAM PIE CHEESECAKE.
This recipe is so delicious, you and your family & friends will fight over the last piece. Enjoy! XOXO San
- 6 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup light cream
- ½ cup milk
- ¼ cup white sugar
- 1 pinch salt
- 4 teaspoons cornstarch
- 2 eggs
- ½ teaspoon vanilla extract
- 3 (1 ounce) squares semisweet chocolate
- 2 tablespoons butter
- ¼ cup light cream
- ½ teaspoon vanilla extract
- ½ cup confectioners' sugar
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
No-Bake Boston Cream Pie
Growing up, my sister and I loved banana pudding and so it became the first no-bake dessert we both learned to make as teenagers. Layered with creamy custard, fresh banana slices, and NILLA Wafers, the hardest part was the waiting. Once assembled, you have to let it sit in the fridge overnight where the wafers melds into a delicious cake-like texture. For springtime celebrations this year, I wanted to come up with another nostalgic recipe using NILLA Wafers that brings back a lot of childhood memories: No-Bake Boston Cream Pie!
The traditional Boston cream pie isn’t actually a pie at all but a layer cake filled with custard cream and a shiny chocolate layer on top. To turn it into a true pie, I used NILLA Wafer crumbs to create a no-bake pie crust and filled it with a smooth and creamy custard all topped off with a rich chocolate glaze that is hard to resist. Instead of making the custard from scratch, you can also use vanilla pudding mix which makes this dessert super quick and easy.
This pie is perfect for serving at springtime potlucks and picnics. It’s simply so good and is a crowd pleasing dessert that wows friends and family.
What is an Icebox Cake
Traditionally an icebox cake uses graham crackers with pudding or whipped cream that is staked in layers. It sets up in the fridge for a couple hours and the crackers get soft. When you slice into it, it is similar to the texture of a traditional cake. It almost tastes like a vanilla cake, but it is actually graham crackers. Key Lime Icebox Cake is a great citrus version.
You can really use anything to make an icebox cake. I have used Oreo’s, chocolate chip cookies, shortbread cookies and more. Pair chocolate pudding, whipped cream, and mint Oreo’s for a delicious chocolate and mint version! Ore use store bought chocolate chip cookies with vanilla pudding, hot fudge, whipped cream and M&M”s for a fun and colorful treat.
I call this icebox cake a Boston Cream Pie version, but it is also known as an Eclair cake. The flavor is very similar between the two, so if you want to call it a no bake eclair cake you definitely can! As soon as summer hits and it is hot outside, turning on the oven to bake something just doesn’t sound appealing anymore. But who goes a whole summer with out desserts? That just doesn’t happen. Which is were Icebox Cakes and other no bake desserts come in.
I am all about no bake desserts, like No Bake Monster Cookie Bars so you get the taste of your favorite cookie without the oven. You can also do a cheesecake that is super creamy. Like this No Bake Oreo Cheesecake. Still decadent like cheesecake you are used to, but no heat required.
If you like Boston Cream Pie you will love these Boston Cream Pie Parfaits I posted a few months ago as well. They are great for parties because you can make them ahead. Plus they are layered and just so pretty!
This icebox cake gives you all the flavors you want in the traditional dessert, but it is super easy to make, no oven required. The graham crackers get soft as you let the “cake” set in the fridge, so they really taste like cake when you serve it. I made this Strawberry Ice Box Cake last summer, and I see many more versions in our future!
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No-Bake Boston Cream Pie Strata Recipe - Recipes
Just like my other no-bake cakes, you'll find the recipe for this super easy No Bake Boston Cream Pie over on RealHousemoms.com where I am a regular contributor. I hope you enjoy this easy-to-make dessert recipe as much as we do!
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I created this because big, full, bright Halloween moon with bats and witches have always been one of my favorite symbols of Halloween and also because I love No Bake Boston Cream Pie!
If you are looking for cute Halloween Dessert Ideas and love Boston Cream pie, you will love this inside out version. And as far as easy Halloween recipes go, it’s so easy that the kids can help and the big kids could make it on their own. If you don’t want to bring Halloween cupcakes to your next Halloween potluck again, then give this easy and kid-friendly Halloween dessert a try!
Although my friend was not trying to trick me, she did claim that she’d be dressing up and that she was sure there would be other parents that would be dressed up as well. But when I got to the door, she was wearing a wig. A wig?! Really? A wig is not dressing up as far as I'm concerned. And as parents continued to filter into the party throughout the next couple of hours, to my utter dismay, not one other parent was dressed up. The really awkward part was that I didn’t know most of them.
However, the fortunate part was that I did recognize someone that I preferred didn't recognize me (for reasons I cannot explain in this post). And my costume was good enough that I was unrecognizeable. So, I guess that being the only one 'incognito' did come in handy in the end.
Quick & Easy Boston Cream Pie Recipe
This is a simple and easy recipe, plus it looks beautiful with that smooth chocolate glaze dripping down the sides and it tastes really good too.
I use cake strips around the 9-inch round pans to help the cake bake evenly and flat. Not necessary, but the strips do prevent doming and make it really easy to stack cake layers.
All you need for the cake is a yellow cake mix, milk, eggs, and butter.
The creamy filling is vanilla pudding mix mixed with milk.
The dark chocolate glaze is unsweetened chocolate, butter, powdered sugar, vanilla, and water.
This Boston Cream Pie is a lovely, delicious cake that is so much easier to make than it looks! Perfect for holidays, parties, birthdays, and family gatherings. Enjoy!
Boston Cream Poke Cake is a very simple, luscious dessert.
The best part, besides eating it is, it's really hard to mess up this recipe because it's super simple to make.
All it requires is simple directions, yellow cake mix, vanilla pudding and chocolate frosting and we can't forget the pokes! After all, it is a poke cake! 🙂
Did you know? Boston Cream Pie was created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856. It's also the official dessert of Massachusetts. The original Boston Cream Pie was a cake combination of two layers of sponge cake filled with vanilla custard and topped with a chocolate ganache. Delish for sure!!
If you're a Boston Cream fan, you'll love these light and fluffy pudding filled Heavenly Boston Cream Puffs as well!
Here is one of my all-time favorite desserts: It looks and tastes like a dessert casserole, but it spends no time whatsoever in the oven. It is an icebox cake composed of layers of graham crackers and fresh, homemade vanilla pudding, topped with fudge frosting. When it sits together in the fridge overnight, it melds into a luxurious cake-like texture.
Yes, you can use pudding mix from a box and chocolate frosting from a can, and if you do it makes this dessert extremely fast and easy. However, I do not like the weird aftertaste of pudding mix, and, honestly, it's very easy to whip up your own vanilla pudding from scratch.
Even if you make your own pudding from scratch, this recipe doesn't take more than an hour to put together, and then it is all done. Since it needs to be refrigerated before serving, it's the perfect thing to make ahead of time for a dinner party. I love making this the night before a big party, or even the morning of. People always go wild for it.
As for the graham crackers, I don't usually recommend specific brands of ingredients for recipes, but here I've had the best results with Honey Maid graham crackers. Less expensive brands tend to be lighter and not as substantial, and I find that they get too soggy. Having said that, Honey Maid (from Nabisco/Kraft) does have partially hydrogenated oil in some of their products, as well as high fructose corn syrup. This may have changed recently in their graham crackers, but check the ingredients carefully, if you want to avoid such things. If you don't use Honey Maid, do look for the heaviest, heartiest graham crackers you can find.
No-Bake Boston Cream Pie Strata
Recipe reprinted with permission from "Not Your Mother's Casseroles" by Faith Durand (Harvard Common Press, 2011).