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No Bake Lemon Raspberry Icebox Cake

Bright, creamy, and refreshingly simple — this no-bake lemon raspberry icebox cake is the ultimate summer dessert. With layers of whipped cream, tangy lemon curd, juicy raspberries, and graham crackers, it’s like a trifle meets cheesecake with zero oven time required!

Ingredients

Scale

2 cups heavy whipping cream (35%)

½ cup powdered icing sugar

1 tsp vanilla extract

1 cup lemon curd

910 large graham crackers

34 cups fresh raspberries

Instructions

Make Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in lemon curd until smooth.

Layer Up: In a baking dish, spread a thin layer of lemon cream. Add a layer of graham crackers to cover the base.

Build the Cake: Spread more lemon cream over crackers, then top with a layer of raspberries. Repeat layers until ingredients are used, finishing with cream and raspberries.

Chill Overnight: Cover and refrigerate for at least 6 hours, or overnight, to let the crackers soften.

Serve Cold: Slice and serve chilled. Optional: top with lemon zest or extra raspberries for a finishing touch.

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