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No-Bake Graham Boston Cream Cake in a Tub

A no-bake chilled dessert with layers of creamy custard, graham crackers, and rich chocolate ganache. Perfect for any occasion!
Course Dessert, no bake dessert
Cuisine Filipino, Pinoy Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 5 hours 40 minutes
Servings 13 tubs
Author Neri

Ingredients

Custard Cream

  • 4 egg yolks
  • 2 tbsp cornstarch
  • 1/2 cup sugar
  • 1 can (360ml) evaporated milk
  • 1 cup (250ml) all purpose cream
  • pinch of salt
  • vanilla essence

Whipped Cream Mixture

  • 1 can (370ml) chilled all purpose cream
  • 1 can (370g) chilled condensed milk

Chocolate Ganache

  • 1 pack (250ml) all purpose cream
  • 100 g dark chocolate

For Layering

  • 2 packs + 4 pcs graham crackers
  • 1 can (use as needed) evaporated milk (for dipping)

Instructions

Make the Custard Cream

  • In a saucepan, combine egg yolks, cornstarch, sugar, evaporated milk, all purpose cream and pinch of salt
  • Strain the mixture to remove the lumps
  • Cook over medium heat while stirring constantly until thickened.
  • Once thick, add vanilla essence and cook for a few minutes.
  • Remove from heat and let it cool completely. Chill until ready to use.

Make the Cream Mixture

  • In a mixing bowl, beat chilled all purpose cream until thick and fluffy.
  • Add chilled condensed milk and continue beating beating until well combined.
  • Add the cooled custard cream mixture.
  • Beat again until thick and smooth.

Layer the Cake

  • Dip each graham crackers in milk for few seconds to soften.
  • In a container, spread layer of the cream mixture, then arrange a layer of soaked graham crackers
  • Repeat the layer ending with a cream layer. Leave apace on top for the ganache.

Make the Chocolate Ganache

  • In a small saucepan, heat all- purpose cream until hot but not boiling.
  • Add half of the chopped dark chocolate and let it soak for a minute while still on low heat
  • Add the remaining chocolate and stir constantly until smooth and glossy. Let it cool completely before using.

Chill and Serve

  • Pour the cooled ganache over the top layer of each dessert container and spread evenly.
  • Chill for at least 4 hours or overnight until fully set
  • Serve chilled.

Video

Notes

📝 This recipe makes about 13 tubs using 300ml deli dessert containers - perfect for sharing or selling!
🧊 Keep refrigerated and consume within 5 to 7 days for best taste and texture.
🚫 Freezing is not recommended as it may affect the custard and cream texture.
💡 Tip for sellers: Label each tub with the date made and a “keep refrigerated” note.
💡 This recipe makes about 13 servings using 300ml deli containers.
These disposable containers are affordable and perfect for chilling, gifting, or selling. Easy to stack and ideal for food business packaging!