Introduction

This Lemon Icebox Cake is a delightfully creamy and tangy no-bake dessert that’s perfect for warm days. Layers of graham crackers and luscious lemon cream come together to create a refreshing treat that’s as easy to make as it is delicious.

A three-layer square dessert is shown on a white plate with lace-like edges, placed on a white marbled surface. The bottom layer is a rough, crumbly light brown crust, topped with a thick, smooth white cream layer. Above that is a bright yellow lemon curd layer that looks creamy and shiny. Another light brown crust layer follows, then another thick white cream layer, another lemon curd layer, and a final crumbly crust layer. The dessert is topped with a thick white cream layer dusted with powdered sugar. Thin, translucent lemon slices with bright yellow zest shreds rest on top, adding a fresh, vibrant contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1 cup powdered sugar
1 cup lemon curd (store-bought or homemade)
8 oz cream cheese (softened)
1 teaspoon vanilla extract
1 package (about 14 oz) graham crackers or vanilla wafers
Zest of 1 lemon (for garnish)
Fresh lemon slices (for garnish, optional)

Instructions

Step 1: In a large mixing bowl, whip the heavy cream until soft peaks form. In another bowl, combine the softened cream cheese, powdered sugar, lemon curd, and vanilla extract. Beat until smooth and well combined. Gently fold the whipped cream into the lemon mixture until fully combined and fluffy.
Step 2: In a 9×13-inch baking dish, arrange a layer of graham crackers or vanilla wafers on the bottom. Spread half of the lemon filling over the layer of cookies.
Step 3: Add another layer of graham crackers, followed by the remaining lemon filling. Top with a final layer of graham crackers.
Step 4: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the cookies to soften and the flavors to meld.
Step 5: Before serving, garnish with lemon zest and fresh lemon slices if desired. Cut into squares and serve chilled.

Tips & Variations

For extra lemon flavor, add a tablespoon of fresh lemon juice to the filling.
Substitute vanilla wafers for graham crackers for a different texture and sweetness.
Try adding a layer of fresh berries between the filling and the crackers for added freshness.

Storage

Store the Lemon Icebox Cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. If stored too long, the crackers may become overly soft. Serve directly from the fridge for the best flavor and texture.

How to Serve

A square lemon dessert with three visible layers of crumbly brown crust, each separated by thick creamy white filling. Between the bottom two layers, there’s a glossy, smooth yellow lemon curd layer that slightly drips down the sides. The top layer is covered in a thick white cream dusted with powdered sugar, decorated with five thin lemon slices and bright yellow lemon zest scattered on top. The dessert sits on a white plate with a delicate lace-like edge, on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this icebox cake benefits from at least 4 hours of chilling and can be made up to a day in advance, allowing the flavors to meld beautifully.

Can I freeze the Lemon Icebox Cake?

It’s best enjoyed fresh from the refrigerator. Freezing may affect the texture of the cream and crackers, making them soggy or mushy upon thawing.

Lemon Icebox Cake Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

This Lemon Icebox Cake is a refreshing no-bake dessert featuring layers of crisp graham crackers and a luscious lemon cream filling. Whipped cream, cream cheese, lemon curd, and powdered sugar combine to create a light, tangy, and creamy filling that softens the cookies into a cake-like texture after chilling. Perfect for warm days or anytime you want a citrusy, cool treat.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Filling Ingredients

1 cup heavy cream
1 cup powdered sugar
1 cup lemon curd (store-bought or homemade)
8 oz cream cheese, softened
1 teaspoon vanilla extract

Assembly Ingredients

1 package (about 14 oz) graham crackers or vanilla wafers

Garnish

Zest of 1 lemon
Fresh lemon slices (optional)

Instructions

Prepare the Filling: In a large mixing bowl, whip the heavy cream until soft peaks form. In another bowl, combine the softened cream cheese, powdered sugar, lemon curd, and vanilla extract. Beat until smooth and well combined. Gently fold the whipped cream into the lemon mixture until fully combined and fluffy.
Assemble the Cake: In a 9×13-inch baking dish, arrange a layer of graham crackers or vanilla wafers on the bottom. Spread half of the lemon filling over the layer of cookies. Add another layer of graham crackers, followed by the remaining lemon filling. Top with a final layer of graham crackers.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the cookies to soften and the flavors to meld.
Serve: Before serving, garnish with lemon zest and fresh lemon slices if desired. Cut into squares and serve chilled. Enjoy this refreshing dessert.

Notes

Use either graham crackers or vanilla wafers based on your preference.
For a stronger lemon flavor, use homemade lemon curd or a high-quality store-bought curd.
Chilling overnight is best for optimal texture and flavor melding.
To soften the cream cheese faster, let it sit at room temperature for 30 minutes before mixing.
Store leftovers covered in the refrigerator for up to 3 days.

Keywords: lemon icebox cake, no bake dessert, lemon curd dessert, graham cracker cake, creamy lemon dessert, summer dessert