Lemon Icebox Cake is a no-bake, layered dessert made with creamy lemon filling and crisp cookies or graham crackers that soften into a cake-like texture as it chills. It’s light, zesty, and perfect for spring and summer gatherings.

Why You’ll Love This Recipe

This cake is incredibly easy to assemble, requires no oven, and offers a refreshing lemon flavor that’s not overly sweet. It’s make-ahead friendly and becomes more delicious as it sits. Whether you’re serving it at a brunch, potluck, or casual dinner, it’s a guaranteed crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham crackers or vanilla wafers
Sweetened condensed milk
Lemon juice (freshly squeezed)
Lemon zest
Whipped cream or whipped topping
Cream cheese (optional, for richness)
Powdered sugar
Vanilla extract
Lemon slices or zest (for garnish)

Directions

In a large bowl, mix sweetened condensed milk, lemon juice, zest, and vanilla extract until smooth.
In a separate bowl, whip cream (or use prepared whipped topping) until stiff peaks form.
Gently fold the whipped cream into the lemon mixture. If using cream cheese, beat it until smooth and fold in with the lemon mixture.
In a 9×9 or 9×13-inch dish, spread a thin layer of the lemon cream mixture.
Add a single layer of graham crackers over the cream.
Continue layering cream and crackers until all ingredients are used, finishing with a layer of cream.
Cover and refrigerate for at least 4 hours or overnight until the cake is set and the crackers have softened.
Garnish with lemon slices or zest before serving.

Servings and timing

Servings: 9–12
Prep Time: 20 minutes
Chill Time: 4–8 hours
Total Time: 4 hours 20 minutes

Variations

Add a layer of lemon curd for extra tanginess.
Use vanilla pudding mix with whipped topping for a shortcut version.
Add fresh berries between layers for added texture and color.
Use shortbread cookies for a richer, buttery flavor.

Storage/Reheating

Store covered in the refrigerator for up to 4 days.
Do not freeze, as the texture of the whipped cream and crackers may change. Serve chilled—no reheating needed.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is preferred for best flavor, but bottled can work in a pinch.

Can I make this with Cool Whip instead of whipped cream?

Yes, it simplifies the recipe and holds up well in the fridge.

Do I need to bake the cake at any point?

No, this is a true no-bake dessert.

Can I use a different cookie base?

Yes, vanilla wafers, ladyfingers, or shortbread all work well.

How long does it take to set?

At least 4 hours, but overnight is best for full softening of the layers.

Is this dessert very sweet?

It’s balanced by the tartness of the lemon, but you can reduce powdered sugar if desired.

Can I make it dairy-free?

Yes, use dairy-free whipped topping and a coconut-based condensed milk.

Will it hold its shape when sliced?

Yes, once chilled thoroughly, it slices cleanly like a soft cake.

Can I add gelatin to firm it up more?

Yes, a small amount of bloomed gelatin can be added if you want firmer layers.

Can this be made in individual cups?

Absolutely. Layer the ingredients in jars or cups for a portable, elegant presentation.

Conclusion

Lemon Icebox Cake is a refreshing and easy dessert that captures the bright flavor of lemons in a creamy, dreamy format. With its no-bake simplicity and make-ahead convenience, it’s the perfect treat to serve chilled on warm days or to lighten up any meal.