There’s something irresistibly joyful about a no-bake dessert that looks as stunning as it tastes, and this Lemon Raspberry Icebox Cake is exactly that. With its vibrant citrus notes, fresh berry burst, and pillowy layers of cream and graham crackers, this dessert captures the brightness of spring and summer in every chilled slice. It’s the kind of treat that disappears quickly at gatherings and keeps guests coming back for seconds.
This icebox cake is built on the classic Southern concept of layering cookies or crackers with whipped cream to create a chilled, cake-like dessert. As it rests in the fridge, the graham crackers absorb the moisture from the lemon cream, softening into delicate layers that mimic sponge cake—without turning on the oven. It’s a wonderful make-ahead option, making your dessert prep stress-free.
The combination of fresh raspberries and lemon curd offers a perfect balance of tart and sweet. Lemon curd brings a creamy richness and punchy citrus flavor, while the raspberries add freshness and a hint of tang. Folded into whipped cream, the result is a luscious lemon mousse-like filling that feels light and indulgent all at once.
Serve this Lemon Raspberry Icebox Cake chilled on a warm day or at your next potluck, brunch, or baby shower. Its layered beauty is easy to assemble but feels incredibly elegant, especially when garnished with extra raspberries and lemon zest. Make it the night before, and you’ll be rewarded with a dessert that’s even more flavorful the next day.
Servings: 8–10
Prep Time: 15 minutes
Chill Time: 4 hours or overnight
Total Time: 4 hours 15 minutes (minimum)
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup lemon curd
- 1 tsp vanilla extract
- 1 box graham crackers
- 2 cups fresh raspberries
- Optional for topping: extra lemon curd, lemon zest, or fresh raspberries
Instructions
- Prepare the whipped lemon cream: In a large mixing bowl, beat the heavy cream and powdered sugar together using a hand or stand mixer until soft peaks form. This usually takes about 3–5 minutes.
- Add flavor: Gently fold in the lemon curd and vanilla extract until fully combined, creating a light and airy lemon cream.
- Start layering: Spread a thin layer of the lemon cream on the bottom of a 9×13” dish. This helps anchor the first layer of graham crackers.
- Build the layers: Add a single layer of graham crackers over the cream, breaking pieces as needed to fit. Spread a generous layer of lemon cream over the crackers, then sprinkle a layer of fresh raspberries.
- Repeat: Continue layering graham crackers, lemon cream, and raspberries until all ingredients are used, finishing with a final layer of lemon cream on top.
- Chill: Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible, to allow the crackers to soften and flavors to meld.
- Garnish and serve: Just before serving, top with extra raspberries, a drizzle of lemon curd, and a sprinkle of fresh lemon zest for a beautiful presentation.
Variations
- Mixed berries: Substitute or mix in strawberries, blueberries, or blackberries for a berry medley version.
- Gluten-free: Use gluten-free graham crackers to make this dessert suitable for those with dietary restrictions.
- Lighter version: Use light whipped topping instead of heavy cream and sugar for a lower-calorie twist.
- Citrus twist: Add a bit of orange zest or lime zest into the whipped cream for a citrusy blend.
Tips
- Don’t skip chilling: The longer the cake sits, the more the graham crackers soften and the flavors develop. Overnight is ideal.
- Use cold ingredients: Start with cold cream and a chilled bowl to whip the cream more efficiently.
- Decorate just before serving: This keeps the toppings fresh and vibrant, especially the raspberries and zest.
- Make individual servings: Layer the ingredients in small jars or dessert cups for a fun and portable party option.
This Lemon Raspberry Icebox Cake is a no-bake masterpiece that’s as refreshing as it is beautiful. Simple to assemble, visually impressive, and bursting with flavor—it’s a must-make for lemon lovers and berry fans alike.
