No-Bake Honey Graham Cracker Cake (Only 3 Ingredients!)
This No-Bake Honey Graham Cracker Cake is incredibly easy to make and you only need 3 ingredients that make it perfectly creamy and delicious in every bite.
Course Cakes
Cuisine American
Keyword Graham Cracker Cake, no bake honey cake, No Bake Honey Graham Cracker Cake
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 16
Author Valya's Taste of Home
Ingredients
Honey Graham Cracker Cake Ingredients
9packs or 3 boxes - Honey Graham crackers
5cups– heavy whipping cream (I used 40 % fat)
24oz- sour cream
Instructions
How to Make No Bake Graham Cracker Cake
Let's start by making the delicious cream filling. Start by pouring heavy whipping cream into a large bowl and beat it at medium-high speed until it just thickens.
Next, add sour cream and beat once more until combined about 30 seconds or so. Using a silicone spatula scrape down the sides of the mixer bowl in between mixing to ensure all the cream gets combined and well mixed in.
You can use either an electric mixer or a stand mixer to make the cream. In fact, it’s so easy to whip up that you can also use a hand whisk to make it.
How to Assemble Graham Cracker Cake
Time to assemble this delicious no-bake cake! It’s so easy to assemble that you don’t even need parchment paper to line a cake pan. All you need is a serving plate or cake stand.
Start by smearing a little cream onto the cake stand. This will help stick the crackers to the plate a bit and keep it stable when you’re assembling it. Next place the first layer of crackers on it.
You can use as little or as much cream as you like in between each layer of the crackers. I like to use enough to nearly double the thickness of the cracker.
Add cream and spread it out evenly on top of the layer of crackers. Hold the crackers in place when spreading the cream. Repeat with each layer and tower it as tall as you like. I had 10 layers of graham crackers.
Crush about 3 whole crackers in a Ziploc bag using a pin roller. Alternatively, you can also pulse it in a food processor instead.
Sprinkle the top and the sides of the cake with the Graham cracker crumbs.
Next, place the cake into the fridge and let sit and absorb for at least 4 hours or overnight so that the cake softens thoroughly. You will be surprised at how soft and moist this cake will be compared to the hard and crunchy crackers you were just stacking.
This cake is best served right out of the fridge. Alternatively, you can also serve it at room temperature.
Notes
This cake sticks to the knife and crumbles a lot if not using these cutting instructions.