No-Bake Lemon Icebox Cake

As the sun begins to shine brighter and temperatures rise, the craving for light and refreshing desserts becomes undeniable. Enter the Zesty Lemon Bliss Icebox Cake—a perfect sweet treat for warm weather that combines the invigorating essence of lemon with a creamy, dreamy texture. This no-bake dessert is not only a showstopper at summer gatherings but also exceptionally easy to prepare, making it a go-to recipe for both novice and seasoned bakers alike.

Celebrate summer with the Zesty Lemon Bliss Icebox Cake, a refreshing no-bake dessert that's easy to whip up and perfect for warm weather gatherings. Layered with tangy lemon curd, creamy filling, and crisp graham crackers, this delightful treat marvels the palate with its balance of sweet and tart flavors. Ideal for picnics, parties, or a sweet evening at home, it's a delicious way to enjoy the essence of summer, especially when topped with fresh berries for an extra touch.

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Ingredients

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup cream cheese, softened to room temperature

1 cup lemon curd (store-bought or homemade)

1 package (14 oz) graham crackers

Zest of 2 lemons

Fresh blueberries or raspberries (for optional garnish)

Instructions

Prepare the Whipped Cream: In a large mixing bowl, pour in the heavy whipping cream. Add the powdered sugar and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed for about 3-5 minutes, or until soft peaks begin to form. Keep a close eye to avoid overwhipping.

Mix the Cream Cheese and Lemon Curd: In a separate bowl, beat the softened cream cheese using a hand mixer or whisk until it achieves a smooth and creamy texture. Carefully fold in the lemon curd and lemon zest using a spatula until the mixture is well blended. Take your time to maintain the light, airy texture.

Incorporate the Whipped Cream: Gently fold the whipped cream into the lemon curd mixture in two batches. Use a spatula to combine the mixtures until they are uniformly mixed, creating a sumptuous and creamy lemon filling.

Layering the Cake: Take a 9x13 inch baking dish and spread a thin layer of the lemon filling on the bottom. Arrange a layer of graham crackers over the filling, breaking pieces as necessary to ensure coverage. Repeat the layering process by adding more lemon filling, followed by another layer of graham crackers, until you reach the top of the dish. Finish with a final layer of lemon filling on top.

Chill the Cake: Cover the baking dish with plastic wrap and place it in the refrigerator. Allow the cake to chill for at least 4 hours, or for the best flavor, overnight. This chilling period allows the graham crackers to absorb moisture and become perfectly soft.

Serve and Garnish: Once chilled, remove the plastic wrap and slice the cake into squares. For an added burst of color and flavor, optionally top each piece with fresh blueberries or raspberries before serving.

Prep Time: 20 minutes | Total Time: 4 hours (plus chilling time) | Servings: 12