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This creamy Lemon Icebox Cake is the ultimate no-bake dessert for hot summer days. It has layers of lemon cookies, lemon cheesecake, then finished with a light whipped topping. It’s packed with lemon flavor!
No Bake Lemon Icebox Cake Recipe
I adore lemon desserts, and this one takes the cake! It’s a tasty, simple recipe that doesn’t require turning on the oven. I like to make it for BBQs and parties during the summer. The icebox lemon cake is perfect for a hot day. It has a prominent citrus flavor throughout and is light yet delicious. Whenever I bring this cake with me, I come home empty-handed!
Why You’ll Love This Lemon Icebox Cake
- Easy to make. There’s minimal work involved in making this no-bake lemon cake recipe.
- Budget-friendly. The ingredients are super cheap and easy to find.
- Make it ahead. Make this dessert the night before an event and store it in the refrigerator.
Recipe Ingredients
With just 5 ingredients, you can create a simple yet tasty citrus dessert! The recipe card below will have the exact measurements.
- Lemon sandwich cookies: Any variety of lemon cookies will work great, including Oreos. They help add lemon flavor to those layers.
- Instant lemon pudding mix: This is a great way to infuse more lemon into this dessert instead of using a classing vanilla instant pudding.
- Milk: You can’t make a luscious pudding without cold milk!
- Cream cheese: The tangy flavor of the cream cheese pairs perfectly with the lemon pudding.
- Whipped topping: This is the perfect addition to this lemon icebox cake. It’s creamy, light, and not overly sweet.
How to Make Lemon Icebox Cake
Here are all the steps needed to make this amazing and simple lemon icebox cake. It will only take 15 minutes!
- Layer the cookies. Make a single layer of lemon cookies in the bottom of a 9×13 baking dish.
- Whip the cream cheese. Put the softened cream cheese into a large bowl. Use an electric hand or stand mixer to whip the cream cheese until it is smooth and creamy.
- Make the pudding. In A separate bowl, combine the pudding mix and milk. Mix them until the pudding is soft-set
- Combine. Fold the cream cheese and pudding mix together until well combined.
- Add half for the second layer. Spread half of the lemon mixture over the top of the cookies.
- Layer remaining cookies. Layer the rest of the cookies on top of the lemon pudding.
- Spread the remaining lemon mixture. Cover them with the rest of the lemon mixture and spread it evenly with an offset spatula.
- Top with cool whip whipped topping. Finish the dessert with a thick layer of whipped topping.
- Chill. Place the dish in the refrigerator for at least 8 hours or until the sandwich cookies have softened.
- Serve. Add garnishes of fresh lemons and mint. Enjoy!
Tips & Variations
- Let it chill long enough. This dessert must be refrigerated for at least 8 hours before serving. Overnight is even better!
- Thaw the whipped topping. Make sure the whipped topping is completely thawed before spreading it on top of the icebox cake.
- Soften the cream cheese. The cream cheese must be softened before mixing to prevent lumps. Place it on the counter for at least 30 minutes before you make this recipe.
- Add Berries. Add a handful of blueberries or fresh raspberries for a fresh flavor.
- Swap out the cookies. Use graham crackers instead of the cookies for an entirely different flavor profile.
Proper Storage
Leftovers can be stored in an airtight container or tightly covered in the baking dish for up to 4 days in the fridge.
Cover tightly with plastic wrap or freeze this dessert in a freezer-safe container. It will last up to 3 months. Thaw it in the refrigerator before enjoying it.
More No-Bake Lemon Recipes to Try
- Lemon Fudge Recipe
- No Bake Lemon Cheesecake
- No Bake Lemon Lasagna
- White Chocolate Lemon Truffles
- Lemon Tiramisu
Lemon Icebox Cake
This creamy Lemon Icebox Cake is the ultimate no-bake dessert for hot summer days. It has layers of lemon cookies, lemon cheesecake, then finished with a light whipped topping. It’s packed with lemon flavor!
Servings: 16
Ingredients
- 48 lemon sandwich cookies
- 2 3.4 ounce instant lemon pudding mix
- 3 cups milk
- 8 ounces cream cheese softened
- 8 ounces whipped topping thawed
- lemon slices for garnish
- mint leaves for garnish
Instructions
- In the bottom of a 9×13 lay out half of the cookies in a layer.
- In a large bowl whip your cream cheese until light and fluffy.
- In a separate bowl whisk your pudding and milk together until combined.
- Using an electric mixer combine the pudding and cream cheese.
- Spoon half of the lemon mixture over the cookie layer.
- Use the remaining cookies to make a layer on top of the lemon layer.
- Spread over the rest of the lemon mixture.
- Top with the whipped cream.
- Cover and place into the refrigerator 8 hours or overnight so the cookies can soften.
- Garnish with lemon slices and mint before serving!
Last Step:
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Notes
- This definitely needs to sit at least 8 hours for the cookies to soften.
- You can also garnish with lemon zest.
- You can use vanilla cream cookies too if you like.
- Store leftovers in the refrigerator for up to 4 days.
- This freezes beautifully covered for up to 3 months.
Nutrition
Calories: 273kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 212mg | Potassium: 135mg | Fiber: 1g | Sugar: 19g | Vitamin A: 289IU | Calcium: 95mg | Iron: 1mg
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1 thought on “Lemon Icebox Cake”
Cannot wait to try it