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5.0 from 3 votes

No-Bake Lemon Icebox Cake

A lemon icebox cake is an easy, no-bake layered dessert made with a creamy lemon-flavored filling sandwiched between layers of graham crackers! 

Prep Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 20 slices
Calories: 247 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 16 ounces cream cheese softened to room temperature
  • ½ cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 3.4 ounce instant lemon pudding 1 box
  • 2 cups heavy cream
  • 22 Graham crackers
  • 8 ounces cool whip topping
  • Lemon slices for topping optional

Instructions

    Cup of Yum
  1. In a large mixing bowl, add the softened cream cheese and powdered sugar and beat with an electric mixer on medium speed for one minute. (You can also use the bowl of a stand mixer fitted with a paddle attachment).
  2. Scrape down the sides of the bowl with a spatula and then add in lemon juice and lemon zest and mix well.
  3. Add in instant pudding mix and blend to combined well. (It will be thick in consistency).
  4. In a separate mixing bowl, add the heavy cream and blend with the electric mixer for about 3 minutes until stiff peaks form. (if usually a stand mixer, transfer the lemon mixture into a separate bowl and clean the stand mixer bowl, then add in the heavy cream and use the whisk attachment for about 3 minutes.
  5. Add this whipped cream into the lemon/ cream cheese mixture and fold it in gently with a wooden spoon or spatula.
  6. Add ¼ - ½ cup of the lemon mixture to the bottom of the 9x13” baking dish and spread evenly across the bottom. (just a thin layer)
  7. Add a layer of graham crackers on top.
  8. Then top with ⅓ of the filling mixture and spread it evenly over the crackers.
  9. Repeat with another layer of graham crackers and another ⅓ of the filling.
  10. Add the last layer of graham crackers and the remaining filling mixture.
  11. Cover the cake with plastic wrap and place in the refrigerator for at least 2-3 hours (or overnight) to chill.
  12. Before serving, spread the cool whip evenly over top.
  13. Lemon slices are an optional garnish.

Notes

  • Cake may be stored in an airtight container in the fridge for up to 3 days.
  • Use any thin biscuit cookie can be use instead of graham crackers. You can also use thin lemon cookies or crackers too.
  • Use cinnamon graham crackers if desired.
  • Use sugar free pudding if desired.
  • Sprinkle fresh blueberries over each pudding layer if you'd like! Lemon and blueberries are a wonderful blend of flavors!
  • If you'd like thicker pudding layers, just add 2 layers of graham crackers instead of 3 and half of the pudding mixture over each layer.
  • Be sure to scrape the sides of the mixing bowl as you blend so that the mixture is creamy and smooth.
  • I recommend letting it chill longer than 2 hours. I actually like overnight so the flavors meld and crackers soften.

Nutrition Information

Serving 1slice Calories 247kcal (12%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 39mg (13%) Sodium 222mg (9%) Potassium 120mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 484IU (10%) Vitamin C 1mg (1%) Calcium 70mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 20slices

Amount Per Serving

Calories 247

% Daily Value*

Serving 1slice
Calories 247kcal 12%
Carbohydrates 25g 8%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 39mg 13%
Sodium 222mg 9%
Potassium 120mg 3%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 484IU 10%
Vitamin C 1mg 1%
Calcium 70mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.