Lemon Icebox Cake Recipe
A deliciously sweet, refreshing, and creamy no-bake lemon icebox cake that everyone will love. This will be your new go-to dessert!
Ingredients
- 16 oz cream cheese (softened)
- 3/4 cup granulated sugar
- zest of 1 1/2 lemons
- 3/4 cup heavy cream
- 34 lemon shortbread cookies
- 1/2 cup milk
- whipped cream (for decorative topping, optional)
- lemon slices (for garnish, optional)
- candied lemons (for garnish, optional)
Directions
- 1
Line 8x8 baking dish with parchment paper and set aside.
- 2
In a large bowl, using a hand mixer, whip cream cheese, sugar, and lemon zest until smooth and creamy. Stir in heavy cream and whip 1-2 minutes or until the filling starts to thicken.
- 3
Dip each cookie one by one into the milk and line the bottom of the baking dish with cookies to cover (cut some cookies in half to fit in properly). Pour 1/3 of the cream cheese mixture over the cookies and smooth the top.
- 4
Repeat layering cookies and cream until you have 3 layers of each.
- 5
Cover the top with plastic wrap and refrigerate 12 hours or overnight.
- 6
Cut into squares and serve with whipped cream on top and garnish with fresh lemon slices, berries or even candied lemons.