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–+ servings
Merry

Lemon Raspberry Icebox Cake Recipe is a must-try dessert!

 

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!
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 -10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prepare the Whipped Cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
  2. 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.
  3. Layer the Cake: In a 9x13-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.
  4. Chill & Set: Cover and refrigerate for at least 4 hours, or overnight for the best texture.
  5. 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.

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