No-Bake Lemon Icebox Cake
This no-bake lemon icebox cake is a light, creamy, and citrusy delight that’s perfect for summer or any time you crave an easy and refreshing dessert.
This lemon icebox cake is a chilled, layered dessert made with a silky lemon cream filling and tender shortbread cookie layers. It’s the kind of no-fuss recipe that delivers maximum flavor with minimal effort—and absolutely no oven required! Whether you’re hosting a backyard barbecue or just need a cool sweet treat after dinner, this lemon dessert is guaranteed to hit the spot.
Why You’ll Love This Recipe
- No baking required – perfect for hot days.
- Creamy and tangy with just the right amount of lemon flavor.
- Customizable – top it with your favorite berries.
- Make-ahead friendly – best after chilling overnight.
Ingredients
- 8 oz cream cheese, room temperature (full fat for best texture)
- 1 (6.8 oz) box lemon instant pudding mix
- ½ cup fresh lemon juice (about 2-3 lemons)
- 2 teaspoons vanilla extract
- 2½ cups half and half
- 8 oz whipped topping (Cool Whip or homemade stabilized whipped cream)
- 60 Lorna Doone shortbread cookies (or any shortbread/graham cracker/Nilla wafer substitute)
- Optional toppings: fresh raspberries, blueberries, strawberries, lemon zest, or lemon slices
Instructions
- Prepare the lemon filling:
In a large bowl, use a hand mixer to beat the softened cream cheese until smooth and creamy. - Mix the pudding base:
Add the lemon instant pudding mix, lemon juice, and vanilla extract to the bowl. Beat until fully combined. - Incorporate the dairy:
Pour in half of the half and half and beat until well blended. Add the remaining half and half and beat again until the mixture is thick and smooth. - Fold in whipped topping:
Gently fold in the whipped topping using a spatula or wooden spoon until no streaks remain. Be careful not to deflate the mixture. - Assemble the layers:
- Spread about ¼ of the lemon filling on the bottom of a 9×13-inch baking dish.
- Add a layer of 24 cookies, slightly overlapping as needed.
- Spread ½ of the remaining filling over the cookies and smooth with a spatula.
- Add another layer of 24 cookies, then top with the rest of the lemon mixture.
- Crumble the remaining cookies and sprinkle over the top for a bit of texture.
- Chill thoroughly:
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. This step allows the cookies to soften into a cake-like texture and the flavors to meld beautifully. - Serve and garnish:
Just before serving, top with fresh berries and/or lemon zest for a vibrant, colorful finish.
Tips & Variations
- Short on time? Microwave cream cheese for 15–20 seconds to soften quickly.
- No Lorna Doone? Graham crackers or Nilla wafers work beautifully too.
- Want a taller cake? Assemble in an 8×8 pan for more dramatic layers.
- Add texture: Layer in fresh blueberries or a thin spread of lemon curd between layers for extra punch.
Storage
Store any leftovers in the refrigerator, covered tightly. It keeps well for up to 3 days, although it’s best within the first two for optimal texture.
Nutrition Information (per serving, approx.)
- Calories: 328
- Carbohydrates: 32g
- Fat: 21g
- Saturated Fat: 11g
- Protein: 4g
- Cholesterol: 21mg
- Sugar: 13g
- Fiber: 1g
- Sodium: 231mg
This lemon icebox cake is the kind of crowd-pleasing, make-ahead dessert that disappears fast. It’s rich but not heavy, sweet but not cloying—and absolutely packed with refreshing citrus flavor. Serve chilled and watch it vanish!