This Lemon Icebox Cake is a light, creamy, and refreshing dessert perfect for spring and summer! Layers of soft cookies, tangy lemon curd, and fluffy whipped cream come together to create a sweet and citrusy treat that’s no-bake, easy to assemble, and loved by all. Chill it in the refrigerator and enjoy a dessert that melts in your mouth.

Full Recipe:

Ingredients

For the Cake:

• 2 cups heavy whipping cream

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

• 1 (8 oz / 225 g) package cream cheese, softened

• 1/2 cup granulated sugar

• 1/2 cup lemon juice (freshly squeezed recommended)

• 1 tbsp lemon zest

• 1 (8–10 oz / 225–280 g) package graham crackers or shortbread cookies

For Garnish (Optional):

• Lemon zest or slices

• Fresh berries

• Extra whipped cream

Directions

1. Prepare the Whipped Cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.

2. Make the Lemon Cream: In another bowl, beat the softened cream cheese with granulated sugar until smooth. Add lemon juice and lemon zest and mix until creamy.

3. Fold Whipped Cream: Gently fold the whipped cream into the lemon cream mixture until fully combined and fluffy.

4. Assemble the Cake: In a 9x13-inch (23x33 cm) dish, layer cookies at the bottom. Spread a layer of lemon cream over the cookies. Repeat layers until all cookies and cream are used, finishing with a layer of lemon cream on top.

5. Chill: Cover and refrigerate for at least 4–6 hours or overnight to allow the cookies to soften and the flavors to meld.

6. Serve: Garnish with lemon zest, fresh berries, or extra whipped cream before serving. Slice and enjoy chilled.

Nutrients (per serving, estimated for 12 servings)

• Calories: 280 kcal

• Protein: 3 g

• Fat: 18 g

• Saturated Fat: 11 g

• Carbohydrates: 26 g

• Fiber: 0.5 g

• Sugars: 18 g

• Sodium: 150 mg