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No-Bake Lemon IceBox Cake Recipe

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4.2 from 14 reviews

A refreshing and tangy No-Bake Lemon IceBox Cake featuring layers of graham crackers and creamy lemon-flavored cream cheese filling. Perfect for warm weather, this dessert requires no baking and is set in the refrigerator to develop its delightful texture and flavor.

Ingredients

Cream Filling

  • 2 cups (16 oz/450 g) cream cheese, softened
  • ¾ cup (6 oz/170 g) granulated sugar
  • Zest of 2 lemons
  • 2 tablespoons fresh-squeezed lemon juice
  • ¾ cup (6 fl oz/180 ml) heavy whipping cream

Cookie Layer

  • 16 Graham Crackers

Garnish

  • 1 cup (8 fl oz/240 ml) heavy whipping cream, whipped
  • Lemon slices

Instructions

  1. Prepare Baking Dish: Set aside an 8-inch (20 cm) square baking dish for assembling the cake.
  2. Make Cream Filling: In a large bowl, use an electric mixer on medium-high speed to whip softened cream cheese, granulated sugar, lemon zest, and fresh lemon juice until smooth and creamy.
  3. Incorporate Heavy Cream: Reduce mixer speed to low, add ¾ cup heavy whipping cream, mix until incorporated, then whip on high speed for 1-2 minutes until the filling thickens.
  4. Layer Cookies and Cream: Line the bottom of the baking dish with 4 graham crackers, breaking extras to cover the base completely. Spread one-third of the cream filling over the crackers and smooth the top evenly.
  5. Repeat Layers: Repeat layering cookies and cream filling two more times to create three layers of each.
  6. Chill Cake: Cover the assembled cake with plastic wrap and refrigerate for 12 hours or overnight to allow the cake to set.
  7. Add Garnish and Serve: Before serving, spread whipped heavy cream on top and decorate with fresh lemon slices.
  8. Storage: Store leftovers tightly covered in the refrigerator for up to 1 day.

Notes

  • Cookie options: Substitute Graham Crackers with Biscoff Cookies, Digestive Biscuits, Vanilla Wafers, or Gingersnaps as desired.
  • Different pans: Use an 8-inch round baking pan or a 9×13-inch loaf pan to vary shape and thickness.
  • Softening trick: Microwave cream cheese for 15 seconds at a time to soften if starting cold.
  • Change citrus: Replace lemon juice and zest with lime juice and zest for variation.
  • Berry lemon: Fold in 2 cups (10 oz/284 g) of fresh raspberries or blueberries into cream cheese filling for a berry twist.
  • Proper Timing: Do not prepare more than one day (12 hours) in advance to prevent cookies from absorbing too much filling and becoming soggy.

Find it online: https://marthatasty.com/no-bake-lemon-icebox-cake-recipe/