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.
Servings: 18 servings
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 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.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
Calories: 361kcal | Carbohydrates: 30g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 240mg | Potassium: 119mg | Fiber: 1g | Sugar: 17g | Vitamin A: 922IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg
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