No Bake Lemon Raspberry Icebox Cake
There’s something effortlessly elegant about an icebox cake, especially when it marries the bright zestiness of lemon with the juicy sweetness of fresh raspberries. This No Bake Lemon Raspberry Icebox Cake is a perfect dessert for summer gatherings, or any time you want a luscious treat without turning on the oven. Let’s dive into this simple, yet delightful recipe.
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
- Whip the Cream: In a large bowl, use a hand mixer to whip the heavy cream until soft peaks form. Gradually add the powdered icing sugar and vanilla extract, continuing to whip until stiff peaks form.
- Incorporate Lemon Curd: Gently fold the lemon curd into the whipped cream mixture. It’s perfectly fine to leave some lemon swirls for a marbled effect.
- Layer the Cake: Start with an 8×8-inch baking pan, casserole dish, or trifle bowl. Place a layer of graham crackers at the bottom to cover it entirely.
- Add Cream and Berries: Spread half of the whipped cream mixture over the graham crackers. Top this layer with half of the fresh raspberries.
- Repeat: Add another layer of graham crackers, press them down gently, then top with the remaining whipped cream and raspberries.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight, allowing the graham crackers to soften completely.
- Serve: Uncover and serve chilled, allowing the flavors and textures to meld beautifully.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 0 minutes
- Total Time: 20 minutes (plus chilling time)
- Calories: 350 kcal per serving
- Servings: 8
This No Bake Lemon Raspberry Icebox Cake is not only a visual treat but also a delightful fusion of flavors and textures. The creamy layers softened by the slight crunch of graham crackers and the tartness of raspberries make each bite a perfect balance of sweet and tangy. Enjoy this refreshing dessert with family and friends at your next summer picnic or as a cool treat on a warm evening.
No Bake Lemon Raspberry Icebox Cake
- Total Time: 20 minutes
- Yield: 8 1x
Description
The No Bake Lemon Raspberry Icebox Cake is a delightful and refreshing dessert perfect for summer gatherings. With layers of creamy whipped cream infused with lemon curd, crunchy graham crackers, and fresh, juicy raspberries, this dessert is as pleasing to the eye as it is to the palate. The bright flavors of lemon and raspberry complement each other beautifully, making each bite a burst of fruity freshness.
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