No-Bake Simple Lemon Icebox Cake With Graham Crackers

If you're in search of a no-fuss, delicious dessert, try this No-Bake Simple Lemon Icebox Cake With Graham Crackers. It's an easy recipe, perfect for those new to baking, and doesn't rely on any packaged pudding. The zesty lemon flavor pairs perfectly with the graham crackers, creating a refreshing treat to help you stay cool this summer. Another plus, it only uses 6 easy-to-find ingredients. 

I have another icebox cake recipe I bet you will like as well. This berry icebox cake is loaded with fresh summer fruits and is just as easy to put together. Another, even simpler, icebox cake is my banana cream icebox cake.

What is an icebox cake?

An icebox cake is a no-bake dessert traditionally made by layering cookies or graham crackers with whipped cream or pudding, then chilling it in the refrigerator (or "icebox") until the layers soften and meld together. The result is a cake-like texture without the need for baking.

The name "icebox cake" comes from the original method of setting the dessert in an icebox, an old-fashioned term for a refrigerator. Icebox cakes are popular for their simplicity and versatility, often featuring various flavors and ingredients to suit different tastes.

Ingredients

• Cream cheese- this 9x9 recipe will take 3- 8ounce packages of cream cheese. 
• Powdered sugar- for sweetening the lemon cream cheese mixture and the whipped cream. 
• Heavy whipped cream- you can also use cool whip, but I prefer to whip my own. 
• Vanilla- Pure vanilla. 
• Lemons- It takes a lot of lemons to get that punchy lemon flavor, with both lemon zest and fresh lemon juice. 
• Graham crackers- I have used Nilla Wafers also, but I prefer the thinness of the graham crackers. 

How to make

• Whip the heavy whipping cream, powdered sugar, and vanilla to stiff peaks. 
• In another, larger bowl, mix the softened cheese, powdered sugar, lemon zest, lemon juice, and vanilla. 
• Fold the whipped cream into the cream cheese mixture. When the filling is ready, begin layering in a 9x9 pan. Start with graham crackers, then add the filling layer. 

I did 4 layers in mine, but you can use less if you don’t want as many graham cracker layers in yours. I like quite a few graham crackers, so used 4 layers of graham cracker and 4 of the filling. You could just as easily use 3 layers of each and make the filling layers thicker. 

I topped my cake with crushed graham crackers, but you can also use lemon slices or even lemon zest.

Allow the dessert to chill for at least 2 hours before serving. 

Tips and suggestions

• This cake will hold in the fridge for up to 4 days, but it is best eaten within 48 hours.
• As noted, you can make this cake as many layers as you like. I love graham crackers so I made it with 4 layers. 3 is great too, as it gives you more filling between the layers.
• Be sure to use fresh lemon juice, not concentrate- it is not the same thing!!
• You can top the cake with more lemon zest as well, or even sliced lemons for decoration.

Other no-bake desserts

• Small batch no-bake cookies
• Chocolate coconut no-bake pie
• No-bake lime cheesecake
• Lemon no-bake cheesecake

• Cakes