Lemon Icebox Cake

Why You’ll Love This Recipe

Lemon Icebox Cake is a refreshing, no-bake dessert that’s perfect for warm weather. With layers of graham crackers and a creamy lemon filling, this chilled treat is light, tangy, and incredibly easy to make. It’s ideal for gatherings, potlucks, or anytime you crave a cool citrus dessert with minimal effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham crackersheavy whipping creamcream cheeseconfectioners’ sugarlimon juicelemon zestvanilla extract

directions

Line the bottom of a 9×13-inch dish with a layer of graham crackers.

In a large bowl, beat the cream cheese until smooth.

Add the confectioners’ sugar, lemon juice, lemon zest, and vanilla extract. Beat until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the lemon-cream cheese mixture until fully incorporated.

Spread a portion of the lemon mixture over the graham crackers.

Repeat layers, alternating graham crackers and lemon filling, ending with the lemon layer on top.

Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cake to set and the crackers to soften.

Optional: Garnish with extra lemon zest or thin lemon slices before serving.

Servings and timing

This recipe yields approximately 12 servings.
Preparation time: 20 minutes
Chilling time: 4-8 hours
Total time: 4 hours 20 minutes to 8 hours 20 minutes

Variations

Use vanilla wafers or shortbread cookies instead of graham crackers.
Add a layer of lemon curd between the cream and crackers for a more intense lemon flavor.
Top with whipped cream or a dusting of crushed cookies for extra texture.
Try a lime version using lime juice and zest instead of lemon.

storage/reheating

Store Lemon Icebox Cake in the refrigerator, covered, for up to 5 days.
Not suitable for reheating, as it’s meant to be enjoyed cold.
You can freeze it for up to 2 months; thaw in the fridge overnight before serving.

FAQs

Can I use store-bought whipped topping instead of whipping cream?
Yes, you can substitute with an equal amount of whipped topping for convenience.

Can I make this ahead of time?
Absolutely, this dessert is best when made the night before to allow it to set properly.

Is this cake overly sweet?
No, the lemon juice balances the sweetness with a refreshing tang.

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled will work in a pinch.

Do I have to use cream cheese?
Cream cheese gives the filling richness and structure; Greek yogurt or mascarpone could be alternatives.

Will the graham crackers soften enough?
Yes, after chilling, they absorb moisture and become cake-like in texture.

Can I use a different pan size?
Yes, adjust the layering accordingly for smaller or larger pans.

Is it gluten-free?
Use gluten-free graham crackers to make this dessert gluten-free.

What if I don’t have lemon zest?
You can skip it, but it adds an extra punch of fresh citrus flavor.

Can I add fruit?
Yes, blueberries or raspberries make a great addition between the layers.

Conclusion

Lemon Icebox Cake is a bright and zesty dessert that’s as simple to make as it is satisfying. Its creamy texture, combined with citrus flavor and the ease of a no-bake method, makes it a go-to favorite for any summer celebration or sweet craving.

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