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!
2 cups heavy whipping cream (35%)
½ cup powdered icing sugar
1 tsp vanilla extract
1 cup lemon curd
9–10 large graham crackers
3–4 cups fresh raspberries
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.
Find it online: https://flavorscroll.com/no-bake-lemon-raspberry-icebox-cake/