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Lemon Icebox Cake

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.

Prep Time
20 mins
Chilling Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 18 servings
Calories: 361 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Fold whipped cream into cream cheese mixture.
  4. 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.
  5. 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.
  6. 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

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

% 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.