Lemon Raspberry Icebox Cake: A Delightful No-Bake Treat
There’s nothing quite as refreshing as a lemon raspberry icebox cake on a warm day. This no-bake dessert is perfect for summer gatherings or whenever you crave a sweet, tangy treat. The combination of creamy lemon curd, fresh raspberries, and layers of graham crackers makes this dessert irresistible and incredibly easy to make.
Ingredients:
- 2 cups heavy whipping cream (35%)
- ⅓ cup powdered icing sugar
- 1 teaspoon vanilla extract
- 1 cup lemon curd
- 9-10 large graham crackers
- 3-4 cups fresh raspberries
Directions:
- Prepare the Whipped Cream: In a large bowl, whip the cream with a hand mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. The mixture should be thick and hold its shape well.
- Incorporate the Lemon Curd: Gently fold the lemon curd into the whipped cream mixture. It’s okay if the lemon curd isn’t fully incorporated and leaves a swirl throughout the cream. This adds a delightful burst of lemon flavor in every bite.
- Layer the Dessert: In the bottom of an 8×8″ baking pan, casserole dish, or trifle bowl, lay half of the graham crackers. Ensure they cover the bottom in a single layer. If necessary, break the crackers to fit.
- Add the Cream and Berries: Spread half of the whipped cream and lemon curd mixture over the graham crackers. Top with half of the fresh raspberries, spreading them evenly over the cream layer.
- Repeat the Layers: Add another layer of graham crackers, pressing them down gently. Follow with the remaining whipped cream mixture and top with the rest of the raspberries.
- Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight. This allows the graham crackers to soften and the flavors to meld together beautifully.
- Serve and Enjoy: Once chilled, the lemon raspberry icebox cake is ready to serve. Slice into squares and enjoy this creamy, tangy, and sweet delight.
Nutritional Information:
- Prep Time: 20 minutes
- Chilling Time: At least 6 hours
- Total Time: 20 minutes + chilling
- Calories: 350 kcal per serving
- Servings: 8 servings
This lemon raspberry icebox cake is a crowd-pleaser, combining the tartness of lemon with the sweetness of fresh raspberries and the crunch of graham crackers. It’s a simple yet elegant dessert that will impress your guests and leave everyone asking for seconds. Enjoy!
Feel free to share your experiences and any tweaks you made to this recipe in the comments below. Happy baking!
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Lemon Raspberry Icebox Cake
- Total Time: 20 minutes
- Yield: 8 1x
Ingredients
2 cups heavy whipping cream (35%)
⅓ cup powdered icing sugar
1 teaspoon vanilla extract
1 cup lemon curd
9–10 large graham crackers
3–4 cups fresh raspberries
Instructions
In a large bowl, whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture – it’s okay to leave a lemon swirl and not mix completely!
In the bottom of an 8×8″ baking pan, casserole dish, or trifle bowl, lay half of the graham crackers (enough to cover the bottom in a single layer).
Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries.
Repeat layers one more time, pressing the graham crackers down gently.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!
- Prep Time: 20 minutes
Nutrition
- Calories: 350 Kcal