This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
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.
Table of Contents
Lemon icebox cake is a nostalgic dessert recipe that dates back to the early 20th century when iceboxes—wooden cabinets cooled by large blocks of ice—were the go-to way to keep food fresh. The idea of layering cookies with a creamy filling was a genius no-bake alternative to traditional baked cakes, as the cookies would soften into cake-like layers in the icebox overnight.
While some variations use instant lemon pudding mix, this version leans into a creamy filling made with softened cream cheese, fresh lemon juice, and fluffy whipped cream, making it taste like a cross between a lemon icebox pie and a no-bake cheesecake! The layers of graham crackers soak up the creamy lemon mixture, transforming into soft, cake-like layers with a dreamy, melt-in-your-mouth texture. It’s the perfect dessert recipe for summer, delivering a bright yellow, tangy lemon flavor that’s both refreshing and indulgent.
Unlike a traditional baked lemon dessert, this recipe comes together in minutes with simple ingredients—no need to preheat the oven or worry about a complicated baking process. The creamy lemon filling, made with softened cream cheese, heavy whipping cream, and fresh lemon juice, gives it a luxurious taste without being overly sweet. Plus, since it’s a make-ahead dessert, you can assemble it the night before and let the fridge do all the work!
If you love this no-bake treat, you’ll want to try Strawberry Pretzel Icebox Pie, Easy No-Bake Blueberry Delight, No-Bake Chocolate Eclair Cake, Strawberry Pretzel Salad, and my Fresh Peach Dessert—easy desserts that everyone will love!
Why We Love This Recipe
- This easy lemon icebox cake is a no-bake dessert with simple ingredients, making it the perfect dessert recipe for hot summer days without needing to bake cake or turn on the oven.
- It’s incredibly versatile, letting you swap graham crackers for vanilla wafers, shortbread cookies, or even layers of your own lemon curd for an extra tart lemon flavor.
- This make-ahead dessert is perfect for special occasions, as it sets in the fridge overnight, so you can enjoy a creamy lemon filling and cake-like layers the next time a craving hits.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cream Cheese – Softened cream cheese gives the creamy lemon filling a rich, cheesecake-like texture, making this icebox cake taste indulgent and smooth.
- Powdered Sugar – Sweetens the cream cheese mixture and whipped cream without the graininess of granulated sugar, ensuring a silky finish.
- Fresh Lemons – Both fresh lemon juice and lemon zest bring a bold, tangy lemon flavor that makes this dessert irresistibly refreshing.
- Heavy Cream – Whipped to stiff peaks, heavy whipping cream adds airiness to the filling and topping, making the whole thing light and fluffy.
- Vanilla Extract – Enhances the creamy filling and balances the tart lemon flavor with a hint of warmth.
- Graham Crackers – The layers of graham crackers absorb the cream mixture, softening into a cake-like texture without the need to bake cake.
- Lemon Slices – A bright yellow garnish that adds a fresh, citrusy finish to the top of the cake.
How to Make Lemon Icebox Cake
- Mix in lemon. Add fresh lemon juice and lemon zest to the cream cheese mixture, stirring until everything is combined. The tart lemon flavor shines here, so don’t skip the zest—it adds the most lemony punch!
- Beat cream cheese. In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese with powdered sugar until smooth and creamy. This step is key—nobody wants lumpy cream cheese in their creamy lemon filling!
- Whip cream. In a separate bowl, use a hand mixer or stand mixer with a whisk attachment to beat heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form, creating the fluffy base for the cream mixture.
- Combine and fold. Gently fold the whipped cream into the lemon mixture, keeping it light and airy. This creamy filling will soak into the layers of graham crackers, transforming them into a cake-like texture.
- Layer it up. Cover the bottom of a casserole dish or loaf pan with a thin layer of graham crackers. Spread half of the pudding mixture over the crackers, smoothing it into an even layer. Repeat with another layer of graham crackers and the remaining creamy lemon filling, then finish with a final layer of graham crackers on top.
- Whip topping. Using the whisk attachment, beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Spread this sweetened whipped cream over the final layer of graham crackers, covering the whole thing with a fluffy finish.
- Chill and serve. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight. This is when the magic happens—the graham crackers soften, the flavors meld, and the creamy filling sets into perfection. Slice into squares, garnish with fresh berries or lemon slices, and enjoy your refreshing, make-ahead dessert!
Recipe FAQ’s
Yes! If you want to skip whipping heavy cream, Cool Whip works as an easy swap in both the creamy lemon filling and the topping. It will make the dessert a little sweeter and slightly less airy, but still delicious.
Vanilla wafers, shortbread cookies, or even layers of your own lemon curd work beautifully. Anything that softens into cake-like layers when layered with the cream mixture is fair game!
Make sure your heavy whipping cream is cold, and whip it at medium-high speed until stiff peaks form. Overmixing can turn it grainy, so stop as soon as it holds its shape.
Yes! Fresh blueberries, raspberries, or sliced strawberries pair beautifully with the tart lemon flavor and add a juicy pop of sweetness.
Absolutely! This make-ahead dessert actually gets better as it sits, since the layers of graham crackers absorb the creamy filling. Just store it in an airtight container in the fridge and serve the next time you need a refreshing dessert.
Yes, you can freeze it! Wrap it tightly in plastic wrap and store it in the freezer for up to a month. Let it thaw in the fridge before serving, or enjoy it slightly frozen for a firmer, frozen cake texture.
Tips for Success
- Use room temperature full-fat cream cheese for the best creamy texture, beating it until smooth before adding the lemon juice.
- For the boldest flavor, use fresh lemons—both the juice and zest work together to create a bright, citrusy punch.
- Chill for at least 4 hours, but overnight is even better, to soften the graham crackers into cake-like layers.
- When whipping heavy cream, use a stand mixer or hand mixer on medium-high speed and stop as soon as stiff peaks form to avoid overmixing into butter.
- For cleaner slices, use a butter knife dipped in warm water and wipe between cuts to keep those picture-perfect layers!
Substitutions and Variations
- Swap graham crackers for vanilla wafers, shortbread cookies, or even layers of your own lemon curd.
- Use instant lemon pudding mix instead of cream cheese for a lighter, more pudding-like texture.
- Try Cool Whip instead of heavy whipping cream for a shortcut version that’s just as delicious.
- Add a white chocolate or toasted coconut flakes over the top for an extra layer of flavor and texture.
- Make it even more citrusy by adding a tablespoon of lemon zest into the whipped cream topping.
- Turn it into a frozen cake by serving it straight from the freezer for a firmer texture.
More Dreamy Lemon Treats to Try
- Lemon Brownies
- Homemade Lemon Pudding
- Raspberry Lemonade Cupcakes
- Mini Lemon Blueberry Cheesecakes
- Lemon Earthquake Cake
- Lemon Blueberry Bread
- Lemon Bundt Cake
- 15+ Best Lemon Desserts
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Lemon Icebox Cake
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
- 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 (8-ounce) packages full-fat cream cheese, 1 ¼ cups powdered sugar, Zest of 2 lemons, ½ cup fresh lemon juice
- 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.2 cups heavy cream, 1 teaspoon pure vanilla extract
- Fold whipped cream into cream cheese mixture.
- Cover the bottom of a 9×13-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.1 box graham 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.1 cup heavy cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract
- Cover and refrigerate for 4 hours before serving. Garnish with lemon slices and slice into squares to serve.Lemon slices
Notes
Storage & Make Ahead
- 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
This post was originally shared July 12, 2019. It has been updated with additional helpful tips and information.
This looks delicious, thank you for sharing!
You’re welcome!
Looks amazing ! Can I assemble the cake including top layer and refrigerate over night ?Thank you
Yes!