No-Bake Lemon Icebox Cake
This No-Bake Lemon Icebox Cake is a light, creamy, and tangy dessert layered with graham crackers and zesty lemon cream. Perfect for warm days and fuss-free entertaining!
Servings: 8 servings
Ingredients
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 package graham crackers about 9 ounces
Instructions
Prepare the Lemon Cream Cheese Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the fresh lemon juice and lemon zest, and continue mixing until fully combined.
Whip the Heavy Cream
- In a separate chilled bowl, pour in the heavy whipping cream. Using an electric mixer, whip the cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while whipping until stiff peaks form.
Combine Mixtures
- Gently fold the whipped cream into the lemon cream cheese mixture using a spatula until the mixture is smooth and well combined.
Assemble the Cake
- In a 9x13 inch dish, start with a layer of graham crackers, breaking as needed to cover the bottom evenly. Spread a generous layer of the lemon cream filling over the crackers. Repeat layers until 3 to 4 layers are made, finishing with the cream mixture on top.
Chill and Serve
- Cover the assembled cake with plastic wrap and refrigerate for at least 6 hours or overnight. Garnish with extra lemon zest or thin lemon slices before serving.
Equipment
- Large Mixing Bowl
- Electric Mixer
- 9x13 Inch Dish
- Spatula
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Chill the mixing bowl and beaters before whipping cream for better volume.
- Press graham crackers gently after spreading filling for even layers.
- Try adding fresh berries or chocolate drizzle for variation.
- Store leftovers in an airtight container in the fridge for up to 3 days.