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We can’t think of a more refreshing, no-bake summertime dessert than a lemon icebox cake. The lemon cream filling is light, airy, and creamy. It gets layered between crisp cookies that soften up enough to slice but still give the cake a contrast in texture.
You can use storebought cookies or make our crispy lemon cookies in advance. Either way, this dessert is a winner. It is perfect for summer potlucks or any day of the year.
This divine treat also goes well with fresh berries and lavender ice cream on the side.
Try our lemon ricotta cookies and whole lemon tart for more lemon desserts.
Why This Recipe Works
- Lemon is the star of the show.
- Icebox cakes are simple to make, and they are a definite crowd pleaser.
- A hint of lemon oil intensifies the lemon flavor from the fresh lemon juice.
- The creamy filling contrasts with crisp lemon cookies and makes a perfect combination.
- No baking required, so it is perfect for a hot summer day.
- This dessert is the real deal. There is no cool whip in this recipe.
Ingredients Needed
Here is a list of the simple ingredients for this recipe. Scroll down to the printable recipe card for all the details.
- Cream cheese (softened at room temperature)
- Heavy cream
- Sugar
- Lemon juice
- Lemon oil
- Lemon zest
- Lemon cookies (homemade or storebought)
- Optional garnishes: candied lemon slices and homemade whipped cream. A little lemon curd on top is also nice 😉
How to Make a Lemon Icebox Cake
Here is a brief overview to give you an idea of what to expect with this no-bake dessert. Scroll down to the printable recipe card for all the details.
- Use an electric mixer to beat the softened cream cheese and sugar together.
- Add the lemon juice, oil, and zest, and continue mixing.
- Slowly pour in the heavy cream, increasing the speed until the mixture turns creamy and forms firm peaks.
- Arrange a layer of lemon cookies in a 9-inch springform cake pan. Fill in any empty spaces as much as possible with broken cookie pieces.
- Spread one-fifth of the lemon mixture on top, followed by another cookie layer.
- Continue layering the cake, ending with a layer of the lemon cream mixture.
- Refrigerate the lemon ice box cake overnight and add garnishes just before serving (if desired).
Tips for success
- Run a thin, sharp knife around the inside edge of the cake pan so the icebox cake can release as cleanly as possible.
- To add flavor variations, you can use lemon oreo cookies, graham crackers, vanilla wafers, or crisp coconut cookies.
- Use block cream cheese for this recipe. Cream cheese that comes in a tub won’t set as well as the block cream cheese.
- You can prepare this dessert up to three days in advance.
- Keep the lemon icebox cake refrigerated until it is time to serve.
- If you want to assemble the layers in a casserole dish, it will be easy to transport.
You can’t beat a no-bake lemon icebox cake. It is the ultimate summertime dessert. If you plan to serve this at any large gathering, don’t expect to have leftovers to bring home.
More Recipes You Will Love
Use any of your leftover lemons to make one of our other decadent lemon-flavored desserts like our lemon meringue cake, or lemon cake roll.
Try our double chocolate icebox cake or mocha icebox cake for more no-bake desserts.
Did you try this recipe? Please take a moment to leave a star rating and comment below.
Pin this now to find it later!
Pin ItLemon Icebox Cake (no bake)
You can use store-bought cookies or make our crispy lemon cookies in advance. Either way, this dessert is a winner. It is perfect for summer potlucks or any day of the year, really. If you can't find lemon cookies, this dessert is great with vanilla or coconut cookies.
Ingredients
- 16 ounces cream cheese, room temperature
- 1 cup sugar
- ¼ cup fresh lemon juice
- ½ teaspoon lemon oil
- zest of one lemon
- 2 cups cold heavy cream
- 24 crisp lemon cookies, homemade or storebought
Optional Garnish:
Instructions
- Place the cream cheese and sugar in a mixing bowl. Use an electric mixer to beat the mixture until smooth. Add the lemon juice, lemon oil, and lemon zest. Mix until combined.
- Stop the motor and scrape down the sides and bottom of the bowl. With the mixer on low, add the heavy cream and slowly raise the speed and beat until the mixture is thick and creamy and has formed firm peaks. Scrape the bowl down part-way through mixing.
- To assemble the cake, arrange the cookies flat in a 9-inch springform pan. Cover the bottom as much as possible and fill in the spaces with broken pieces of cookies.
- Spread a fifth of the lemon cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
- Continue layering cookies and cream until there are 5 layers, ending with a thick layer of cream on the top. Smooth the top, cover with plastic wrap and refrigerate overnight.
- To remove from the pan, run a thin sharp knife around the outside of the cake and remove the sides of the pan. Garnish the top of the cake with candied lemon and whipped cream if desired. Refrigerate until ready to serve and slice into wedges.
Notes
- If you don't want to bake your own cookies, this cake works well with storebought cookies. Try lemon oreo cookies, graham crackers, or crisp coconut cookies for a delicious variation.
- Use the kind of cream cheese that comes in a block. The kind of cream cheese that comes in a tub will not set up as firm.
- You can assemble the cake up to 3 days in advance. Don't add the whipped cream garnish until the day you serve the cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This recipe was first published on July 14, 2014. We updated the photos and added some helpful tips.
I made this and it was incredible! I used Tate’s lemon cookies and used mascarpone cheese in place of cream cheese. I also sprinkled some lemon crumbles I purchased from King Arthur Baking for a little texture. It turned out great! 😊
Thank you for the comment! I’m glad you enjoyed it. Those lemon crumbles sound delicious. Thanks for sharing.
Made it for church potluck and it was a hit!
That’s so great to hear, thanks for the comment.
What is Lemon Oil and where do you get it?
Lemon oil is similar to lemon extract but it is more concentrated and has a more “pure” lemon flavor. We find our lemon oil in the grocery store next to the extracts. If you can’t find it in your area, you can use lemon extract.
I have everything on hand to make this except the lemon oil. How much will the flavor differ without it? I plan on making it tomorrow.
It will have a mild lemon flavor without the lemon oil. It will still taste good. If you have fresh lemons then you can add some lemon zest to the mix which will bump up the lemon flavor. Another trick is to rub the lemon zest into the sugar which releases the lemon oils from the zest.
Hi Pat, that lemon cream ice box cake looks so delicious!!!
Thanks, Shirley….it is soooo good, you will love it.
We love lemon flavours in cake. Your recipe is a total winner! Thanks for sharing.:)
Hi, Nancy….Yes, this is a great tasting, lemon cake. I hope you try it, thank you for your comments. 🙂
I love lemon! In fact you could say I’m a lemon freak. And I’ll bet this cake would bring out the freak in me! 😉 Really good recipe — thanks.
Hi, John! I think you would go freaky-crazy! 🙂 Thanks much for the response. I know you said that you are not the baker in the family but you could do this….buy some lemon cookies and go for it. It’s easy!
Hi Pat, oh the same thing has happened to me before with a dessert, I had the highest hopes and then……. dash. Looks like you more than made up with that restaurant version with this lovely looking cake you made. Lemon is one of my favorite flavors as well.
Hey, Cheri! Yes, and the pictures on the dessert menus are so beautifully done to get our hopes up. Thanks for your nice comments. 🙂
Looks Good Pat!
Hi, Jerry! Yep it is good. Shall I make it when you come for a visit? 🙂
I LOVE this cake and I have some lemon essential oil just waiting for it!
Thanks, Maureen, it is sooooo good. Enjoy 🙂