A lemon icebox cake is an easy, no-bake layered dessert made with a creamy lemon-flavored filling sandwiched between layers of graham crackers!
If you’re a fellow lemon-lover, I’ve got more crowd-pleasers for you to try; lemon cake balls, lemon pound cake, and lemon poke cake are all must make lemon desserts!
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Easy Lemon Icebox Cake Recipe
This is such a favorite light lemon dessert that makes its rounds as soon as the weather gets warm. The lemony flavors are bright and tangy which is always a nice contrast to the sweetness in the creamy filling. It’s made with not only lemon juice and lemon zest but lemon pudding too, so you know this fun layered dessert is not short on zesty lemon flavor!
There’s no actual cake batter involved in this easy cake. It’s layered with graham crackers that soften once it sits and chills. When the weather gets warm, there’s nothing better than a cake that doesn’t require baking. I get equally excited about a strawberry pie that doesn’t need it either. No-bake fruit desserts that are easy to make and delicious are always good to keep on hand for all your potlucks, picnics, and holiday get togethers.
Top this cake with fresh lemon slices or your favorite fresh berries and enjoy a slice or two with a side of ice cream or some extra fresh fruit. Talk about an easy dessert!
Ingredients/shopping list
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card with amounts.
- Cream cheese: Bring it to room temperature about 30 minutes to 1 hour in advance. You want it soft enough that it creams easily when whipped. Use cream cheese from a block, not a tub. You can use full fat or ⅓ less fat cream cheese.
- Powdered sugar: This sweetens the creamy filling without leaving a gritty texture. The cornstarch in confectioners’ sugar also helps to give it structure once it is set.
- Lemon juice and lemon zest: Using fresh lemons is best for this recipe. You can’t beat the taste of fresh lemon juice! If you’re in a pinch, you can use bottled lemon juice.
- Instant lemon pudding mix: You’ll need 1 box. This is just the powder mix, not the ready-made containers of pudding. Use sugar-free pudding, if desired.
- Heavy cream: Once this heavy whipping cream gets whipped, it adds a nice light airiness to the filling.
- Graham crackers: I use the original kind of Graham crackers but there are a few variations to this that I list below.
- Cool Whip topping: Be sure to bring it out to thaw first so that it’s ready when you need it.
- Lemon slices: For garnish.
Variations/ Substitutions
1. If you have several special occasions to make a dessert for, you don’t always have to make it the same way. Maybe once you use original Graham crackers and the next time you use cinnamon graham crackers.
2. You can also use any thin biscuit instead. Thin lemon cookies, nilla wafers, shortbread cookies, or buttery crackers would also be great.
3. Sprinkle fresh blueberries over each pudding layer. You’ll love the blueberry-lemon flavor combo!
4. I do love the ratio of cookies to creamy filling in this lemon icebox cake, but if you prefer yours to have thicker lemon pudding layers, use just 2 layers of graham cracker crust instead of 3, and use half the pudding mixture over each layer.
How to Make this No-Bake Icebox Cake
This no-bake cake is prepared with simple ingredients and is always a big hit!
Step 1: In a large mixing bowl with an electric mixer, or stand mixer fitted with the paddle attachment, beat the cream cheese and powdered sugar using medium speed for 1 minute. Use a spatula to scrape down the sides of the bowl. Add lemon juice and lemon zest, and mix well.
Step 2: Then, add the instant pudding and mix it well into a thick consistency.
Step 3: In a separate bowl, beat the heavy cream for about 3 minutes until it reaches stiff peaks.
Step 4: Gently fold in the lemon cream cheese mixture in with the whipped cream with a wooden spoon or rubber spatula.
Step 5: Start assembling the layers by spreading ¼-1/2 cup of the lemon mixture to the bottom of a 9×13 baking dish. It’ll be a thin layer evenly across the bottom of the pan.
Step 6: Add an even layer of graham crackers on top and then spread ⅓ of the filling on top of the Graham crackers. Repeat the layers until you’ve reached the final layer of graham crackers topped with the remaining filling mixture.
Step 7: Cover the dish with plastic wrap and place it in the fridge for at least 2 hours to chill and set. You can even make it ahead and chill it overnight.
Just before serving, spread Cool Whip evenly overtop and garnish with lemon slices if you’d like. Enjoy!
Tips
- Stop to scrape the sides of the bowl as you blend the tart lemon filling to ensure that the mixture is creamy and smooth throughout.
- I love chilling the cake overnight. I think it’s better once the flavors meld and the graham crackers soften. It gives it a bit of a cake-like texture that way.
- If you don’t have more than one mixing bowl, transfer the lemon mixture to a different container and wipe the mixing bowl clean before whipping the cream.
Storing Leftovers
Store leftover lemon icebox cake in an airtight container in the fridge for up to 3 days. You can freeze it as well. Wrap it in plastic wrap and keep it in a freezer bag or freezer-safe container for up to 1 month in the freezer.
FAQ’s
No! You only need the pudding mix itself and whatever is listed in this recipe. The pudding comes together with the rest of the filling ingredients and is used mostly for flavor.
Whipped topping is a bit more stable, so it’s definitely possible to use it for more than just the top. You may find it too sweet as Cool Whip is generally sweeter than real whipping cream. It’s up to you which you want to use.
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No-Bake Lemon Icebox Cake
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
- 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).16 ounces cream cheese, ½ cup powdered sugar
- Scrape down the sides of the bowl with a spatula and then add in lemon juice and lemon zest and mix well.3 tablespoons lemon juice, 1 tablespoon lemon zest
- Add in instant pudding mix and blend to combined well. (It will be thick in consistency).3.4 ounce instant lemon pudding
- 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.2 cups heavy cream
- Add this whipped cream into the lemon/ cream cheese mixture and fold it in gently with a wooden spoon or spatula.
- Add ¼ – ½ cup of the lemon mixture to the bottom of the 9×13” baking dish and spread evenly across the bottom. (just a thin layer)
- Add a layer of graham crackers on top.22 graham crackers
- Then top with ⅓ of the filling mixture and spread it evenly over the crackers.
- Repeat with another layer of graham crackers and another ⅓ of the filling.
- Add the last layer of graham crackers and the remaining filling mixture.
- Cover the cake with plastic wrap and place in the refrigerator for at least 2-3 hours (or overnight) to chill.
- Before serving, spread the cool whip evenly over top.8 ounces cool whip topping
- Lemon slices are an optional garnish.Lemon slices for topping
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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