Lemon Icebox Cake

This recipe offers a sweet, creamy, tangy flavor. It makes a perfect dessert for the summer when you want to make a no-bake cake.

Prep Time:20

Cook Time:0

Chilling Time:4

Total Time:4 20

Servings: slices

Take a large bowl and beat cream cheese and ¾ cup confectioners' sugar until smooth. You can use an electric mixer. Then add lemon zest and lemon juice to the mixture beat well, and set aside.
Take a separate bowl and whisk the heavy cream until soft peaks begin to form. Then add remaining vanilla extract and confectioners' sugar to the cream and beat until stiff peaks form.
Fold the whipped cream mixture into the cream cheese mixture.
Now take a 9x13-inch baking dish and cover its bottom with a single layer of graham crackers and spread half of the filling mixture over it. Repeat this with another layer of crackers and the remaining filling. Then top with one more layer of crackers.
Prepare the topping by whipping heavy cream until soft peaks form. Now add confectioners' sugar and vanilla and whip until stiff peaks form. Don’t over-mix on this stage.
Spread the topping on the cracker layer and refrigerate for 4 hours. Slice into squares and garnish with lemon slices before serving.

Can’t find graham crackers? Use other crunchy types of cookies such as shortbread cookies, chessmen, or Nilla wafers.
Try lime or orange in this recipe instead. Either of those makes an equally refreshing summer dessert.
Creamy desserts don’t do well in the heat, so it’s best to remove this from the refrigerator just before serving.