Description
This No Bake Lemon Raspberry Icebox Cake is a refreshing, easy-to-make dessert that layers whipped lemon cream, crunchy graham crackers, and fresh raspberries. Perfect for warm days, it requires no baking and only needs chilling time to transform into a creamy, tangy treat bursting with fruity flavor.
Ingredients
Scale
Whipped Cream & Lemon Mixture
- 2 cups heavy whipping cream (35%)
- ½ cup powdered icing sugar
- 1 tsp vanilla extract
- 1 cup lemon curd
Layers
- 9–10 large graham crackers
- 3–4 cups fresh raspberries
Instructions
- Make Whipped Cream: Beat the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. Then gently fold in the lemon curd until the mixture is smooth and evenly combined.
- Layer Up: In a baking dish, spread a thin, even layer of the lemon whipped cream mixture. Place a layer of graham crackers on top to cover the base completely.
- Build the Cake: Spread more lemon cream over the graham cracker layer, then add a generous layer of fresh raspberries. Repeat these layers—graham crackers, lemon cream, raspberries—until all ingredients are used, finishing with a top layer of lemon cream and raspberries.
- Chill Overnight: Cover the assembled cake with plastic wrap or a lid and refrigerate for at least 6 hours or overnight. This chilling step softens the graham crackers and melds the flavors together.
- Serve Cold: Slice the icebox cake into portions and serve chilled. For an optional garnish, add fresh lemon zest or extra raspberries on top before serving to enhance presentation and flavor.
Notes
- You can prepare this cake a day in advance, making it ideal for entertaining.
- Use fresh, ripe raspberries for the best flavor and texture.
- If lemon curd is unavailable, homemade or store-bought options both work well.
- For a more decorative presentation, garnish with mint leaves or a dusting of powdered sugar.
- Ensure the cake is fully chilled for the best texture; under-chilled cake might have firmer crackers.
