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Lemon Refrigerator Cake Recipe

Lemon Refrigerator Cake Recipe

Bright, creamy layers of lemon mousse and graham crackers set into a no-bake cake that slices beautifully. Ideal for make-ahead entertaining.
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Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 16

Ingredients
 

Main Ingredients

  • 16 oz cream cheese softened
  • 14 oz sweetened condensed milk one can
  • 0.6 cup fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream well chilled
  • 2 tbsp powdered sugar
  • 0.25 tsp fine sea salt
  • 12 oz graham crackers for layering
  • 0.5 cup graham cracker crumbs for topping

Instructions

Preparation Steps

  • Line a 9x13-inch pan with parchment, leaving overhang for easy lifting.
  • Beat cream cheese in a large bowl until perfectly smooth and fluffy.
  • Stream in the condensed milk and mix until silky with no lumps.
  • Whisk in lemon juice, lemon zest, vanilla, and salt until the mixture thickens slightly.
  • Whip the cold cream with powdered sugar to soft, billowy peaks.
  • Fold the whipped cream gently into the lemon mixture to make a light mousse.
  • Arrange a snug layer of graham crackers in the pan. Spread on a thick layer of lemon mousse.
  • Repeat layers, ending with mousse on top. Smooth the surface and sprinkle graham crumbs over.
  • Cover and refrigerate until the crackers soften and the cake sets, at least 4 hours or overnight.

Notes

For a brighter pop, swirl in 1/2 cup lemon curd between layers or scatter fresh blueberries on top before chilling. Swap the grahams for thin vanilla wafers or shortbread for a richer twist. Store covered in the fridge up to 4 days; for cleaner slices, freeze 30 minutes before serving.
This recipe is an original creation inspired by classic Lemon Refrigerator Cake Recipe flavors. All ingredient ratios and instructions are independently developed.