Description
This Easy No-Bake Lemon Raspberry Icebox Cake is a refreshing and creamy dessert with layers of graham crackers, luscious lemon filling, and juicy raspberries. Perfect for warm weather, this make-ahead treat is light, tangy, and absolutely irresistible!
Ingredients
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1 box (14 oz) graham crackers
- 2 cups fresh raspberries
- Extra lemon zest and raspberries for garnish
Instructions
- Prepare the Whipped Cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
- Make the Lemon Filling: In another bowl, beat the cream cheese until smooth. Add sweetened condensed milk, lemon juice, and lemon zest. Mix until fully combined and creamy.
- Layer the Cake: In a 9×13-inch dish, place a layer of graham crackers at the bottom. Spread a layer of the lemon mixture over the crackers, then sprinkle with fresh raspberries. Repeat layers until all ingredients are used, ending with the lemon mixture.
- Chill & Set: Cover and refrigerate for at least 4 hours, or overnight for the best texture.
- Garnish & Serve: Before serving, top with extra raspberries and lemon zest. Slice and enjoy!
Notes
- Swap raspberries for strawberries or blueberries for variety.
- Use store-bought whipped topping for an even easier prep.
- Let the cake chill overnight for the best flavor and texture.
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American