Dessertsbiggerbolderbaking5.0
No-Bake Lemon IceBox Cake
My lemon icebox cake is the perfect make-ahead summer dessert—cool, creamy, and citrusy, with 25-minute prep, overnight chill, and no oven.
👥 9 Servings⏱️ Prep & Cook: 12h 25m⏳ Prep: 25 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- bowl
📝 Preparation Steps
1
Set an 8-inch (20 cm) square baking dish aside.
2
In a large bowl, using an electric mixer on medium-high speed, whip cream cheese, sugar, lemon juice and zest until smooth and creamy.
3
Turn the speed to low and stir in the heavy cream. Once incorporated, whip on high speed for ⏱️ 1-2 minutes or until the filling has thickened.
4
Line the bottom of the baking dish with 4 graham crackers to cover the bottom with extra broken to fill out the base. Pour ⅓ of the cream cheese mixture over the cookies and smooth the top.
5
Repeat layering cookies and cream until you have 3 layers of each.
6
Cover the top with plastic wrap and refrigerate for ⏱️ 12 hours or overnight.
7
The next day before serving, spread the whipped cream on top and decorate with fresh lemon slices.
(16 oz/450 g) cream cheese, softened2 cups(8 fl oz/240 ml) heavy whipping cream, whipped1 cuplemon slices
8
Store leftovers, tightly covered, in the refrigerator for up to 1 day.
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