No-Bake Lemon Raspberry Icebox Cake

The days are getting longer and warmer, the sun is shining, and I am ready for summer nights! We love to entertain year-round, but opening our patio up to friends is my very favorite! Not my favorite? Heating our house up by turning on the oven when it’s already hot! Enter: no-bake lemon raspberry icebox cake! The perfect no bake summer dessert that’s all flavor, very little prep, and you guessed it: absolutely no baking! So turn off that oven, and let’s make some cake!

Oh and even better? Some of my favorite blogger friends are sharing their delicious no-bake dessert recipes too! Scroll to the bottom of this post for all the summer dessert inspiration!

What Is Icebox Cake?

Icebox cake is basically a cake that you put in the fridge or freezer to solidify instead of baking it. When I told a friend I was making lemon raspberry icebox cake, she asked if it was “icy”, like a slushy! Nope! Fridges used to be called the icebox, hence the name! Made of mostly heavy cream and cream cheese, this cake is light and creamy like mousse. Sooooo good! And by the way, if you’re looking for a more traditional lemon cake, check out my Simple Lemon Cake with Chocolate Ganache!

Ingredients In No-Bake Lemon Raspberry Icebox Cake:

• Heavy Cream: This is one of the keys ingredients! We whip it up and fold it gently into the cream cheese for a silky smooth texture.
• Cream Cheese: Along with the heavy cream, the cream cheese is the base of this icebox cake. So good, with just a little tang that’s perfect with the lemon. Use full-fat cream cheese for allll the creaminess!
• Raspberry Preserves: The raspberry preserves are stirred into our mixture for a bit of fruitiness in every bite. I recommend using your favorite fruit preserves brand.
• Lemon Juice & Zest: I love lemon in the summer because it has such light and happy flavor. It’s a key player in this lemon raspberry icebox cake too! Make sure to use fresh lemons, and don’t skip the zest!

Tools Used In This Post:

• Hand Mixer: I’ve waxed romantic about this hand mixer mannny times, and for good reason! It’s a powerhouse of a machine! I use it for everything from mixing up cakes to whipping cream. I’ve used it regularly for over 10 years and it’s still going strong! Definitely worth the investment!
• Mixing Bowls: A good set of mixing bowls is worth its weight in gold. I love this set because there’s a perfect size for every task, and I love that they nest and store so easily!
• This baker: Not only is it beautiful, but it conducts heat so perfectly too! I use it for baking bars, brownies, you name it!
• Mini Spatulas: You can never have too many spatulas – they are so handy! And I love this set of little ones. They’re perfect for smoothing the top of this no bake dessert.

No-Bake Lemon Raspberry Icebox Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Kirsten Bell
• Prep Time: 20 Minutes
• Cook Time: 4 Hours
• Total Time: 4 hours 20 minutes
• Yield: 8 Servings 1x
• Category: Dessert
• Method: Baking

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Description

A quick, easy and light no-bake dessert. Perfect for summer nights on the patio!

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Ingredients

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1 (8 oz) package of full-fat cream cheese, room temperature

3/4 cup powdered sugar, divided

3 tablespoons fresh lemon juice

zest of one lemon

1/2 cup raspberry preserves

2 cups heavy cream

1 teaspoon vanilla extract

8–9 sheets of graham cracker

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Instructions

With your hand mixer, beat cream cheese, lemon juice and zest, raspberry preserves and 1/2 cup powdered sugar until smooth. Set aside.

Beat heavy cream, vanilla extract, and remaining 1/4 cup powdered sugar on high speed until soft peaks form. Fold heavy cream mixture gently into cream cheese mixture.

Line an 8×8 baking dish with parchment paper, with an overhang on two sides. This will make serving the cake much easier! Spoon a thin layer of the heavy cream mixture into the bottom of the dish. Top with one layer of graham cracker sheets. You will have to break them up slightly so they cover the whole dish. Spoon half of the heavy cream mixture over the graham crackers. Top evenly with graham crackers. Spoon the remaining heavy cream mixture over the top.

Cover baking dish, and move to the freezer for 4 hours. If you freeze overnight, move to the fridge an hour before serving. Garnish with fresh lemon slices and raspberries.

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Check Out These Delicious No Bake Desserts Too:

• Butterfinger Pie
• No Bake Pistachio Pie
• Peanut Butter Bars
• No Bake Cheesecake Bars
• No Bake Strawberry Cheesecake

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