Lemon Icebox Cake
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Lemon Icebox Cake
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This easy lemon icebox cake is the perfect dessert for hot summer days! With layers of graham crackers, a creamy lemon filling, and fluffy whipped cream, it has a cake-like texture without ever needing to turn on the oven. Whether for special occasions or a simple treat, this make-ahead dessert is a refreshing way to enjoy tart lemon flavor in every bite.
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Ingredients
Filling
- 2 (8-ounce) packages full-fat cream cheese softened
- 1 ¼ cups powdered sugar divided
- zest of 2 lemons
- ½ cup fresh lemon juice
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 box Graham crackers
Topping
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- lemon slices for garnish
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Instructions
- In a large bowl, beat cream cheese and ¾ cup of the powdered sugar together until smooth using an electric mixer. Beat in lemon juice and lemon zest. Set aside.
- In a separate bowl, using a whisk attachment, beat heavy cream until soft peaks begin to form. Add remaining powdered sugar and vanilla. Beat until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Cover the bottom of a 9x13-inch baking dish with a single layer of graham crackers. Spread half of the filling mixture over crackers. Repeat with another layer of crackers and remaining filling. Top with 1 more layer of crackers.
- Prepare topping by whipping heavy cream, using the whisk attachment of a mixer, until soft peaks form. Add powdered sugar and vanilla. Whip until stiff peaks form, but do not over mix.
- Cover and refrigerate for 4 hours before serving. Garnish with lemon slices and slice into squares to serve.
Notes
- Store: Keep this easy lemon icebox cake covered with plastic wrap or in an airtight container in the fridge for up to 4 days. The creamy filling keeps the layers soft and cake-like while staying perfectly fresh.
- Freeze: Wrap the whole thing or individual slices in plastic wrap, then place in an airtight container. Frozen cake stays good for up to a month—just thaw in the fridge before serving, or enjoy it slightly frozen for a firmer texture.
- Make Ahead: Assemble the entire lemon icebox cake the night before and refrigerate overnight for the best results. The next time you serve it, the graham crackers will have softened into cake-like layers, and the creamy lemon filling will be perfectly set!
- Store: Keep this easy lemon icebox cake covered with plastic wrap or in an airtight container in the fridge for up to 4 days. The creamy filling keeps the layers soft and cake-like while staying perfectly fresh.
- Freeze: Wrap the whole thing or individual slices in plastic wrap, then place in an airtight container. Frozen cake stays good for up to a month—just thaw in the fridge before serving, or enjoy it slightly frozen for a firmer texture.
- Make Ahead: Assemble the entire lemon icebox cake the night before and refrigerate overnight for the best results. The next time you serve it, the graham crackers will have softened into cake-like layers, and the creamy lemon filling will be perfectly set!
Nutrition Information
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Calories
361kcal
(18%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
70mg
(23%)
Sodium
240mg
(10%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
922IU
(18%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 70mg | 23% |
| Sodium | 240mg | 10% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 922IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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