Easy Lemon Icebox Cake Recipe
This no-bake lemon icebox cake layers tangy lemon cream with crisp graham crackers for a cool, sunny dessert. It’s refreshing, simple, and perfect for make-ahead gatherings.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup heavy cream, cold for whipping
- 2 tbsp powdered sugar
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk one standard can
- 0.33 cup fresh lemon juice about 2 lemons
- 1 tbsp lemon zest finely grated
- 1 tsp vanilla extract
- 14 oz graham crackers about 3 sleeves
Instructions
Preparation Steps
- Line a 9x13-inch pan with parchment, leaving overhang for easy lifting.
- Whip the cold heavy cream with powdered sugar to stiff peaks; set aside.
- Beat cream cheese until very smooth, about 1 minute, scraping the bowl.
- Blend in condensed milk, lemon juice, zest, and vanilla until silky.
- Fold half the whipped cream into the lemon mixture until light and airy.
- Spread a thin layer of lemon cream in the pan. Add a single layer of crackers.
- Repeat layers of cream and crackers, finishing with remaining whipped cream on top.
- Cover and chill at least 4 hours, preferably overnight, until the crackers soften.
- Lift out, garnish with extra zest, slice, and serve cold.
Notes
Variation: Swirl 1/3 cup lemon curd between layers for a bolder citrus punch, or sprinkle fresh blueberries on top before serving. For a twist, swap graham crackers with thin gingersnaps for a spicy-lemon combo.
Storage: Keep covered in the fridge up to 3 days. For cleaner slices, freeze 20 minutes before cutting.
This recipe is an original creation inspired by classic Easy Lemon Icebox Cake Recipe flavors. All ingredient ratios and instructions are independently developed.