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Lemon Icebox Cake No Bake Recipe

This creamy Lemon Icebox Cake is a refreshing no-bake dessert layered with tangy lemon filling and soft cookies. It’s light, smooth, and perfect for warm days when you want something easy yet impressive.
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Ingredients Method Notes

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 box graham crackers or vanilla wafers
  • Optional: extra lemon zest for garnish

Method
 

  1. In a large bowl, whip the heavy cream until soft peaks form.
  2. In another bowl, mix the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.
  3. Gently fold the whipped cream into the lemon mixture until fully combined and fluffy.
  4. In a serving dish, spread a thin layer of the cream mixture.
  5. Add a layer of graham crackers or cookies over the cream.
  6. Repeat layering with cream and cookies until all ingredients are used, finishing with a cream layer on top.
  7. Cover and refrigerate for at least 6 hours, preferably overnight.
  8. Garnish with extra lemon zest before serving, slice, and enjoy chilled.

Notes

  • Store leftovers covered in the refrigerator for up to 4 days.
  • For a twist, add fresh berries between layers.
  • If you prefer a firmer texture, freeze the cake for 1–2 hours before serving.