Description
This refreshing Lemon Icebox Cake combines creamy lemon-infused cream cheese filling with crisp Nilla wafers and tangy lemon curd, layered and frozen to create a delightful no-bake dessert perfect for warm weather or anytime you crave a light, zesty treat.
Ingredients
Scale
Filling
- 6 oz. cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 2 1/2 cups heavy cream
- Zest of two lemons
Assembly
- 1 (11-oz.) box Nilla wafers
- 1 cup lemon curd, store-bought or homemade
Garnish
- 1 lemon (for peel)
- 1/4 cup simple syrup
Instructions
- Prepare the Cream Cheese Mixture: In the bowl of a stand mixer or a large bowl using a hand mixer, beat the softened cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Gradually add the heavy cream and continue mixing on medium until medium peaks form, approximately 3 minutes. Gently fold in the lemon zest to incorporate the citrus flavor evenly.
- Assemble the Icebox Cake: Spread 1 to 2 tablespoons of the cream cheese mixture on the bottom of a 9×13-inch dish to prevent the cookies from shifting. Arrange a single layer of Nilla wafers over the cream base. Spread about one-third of the remaining cream cheese mixture in an even layer on top of the cookies using an offset spatula or the back of a spoon. Drizzle roughly half of the lemon curd over this layer and lightly swirl it in for marbled effect. Add another layer of Nilla wafers, then repeat the layering process with the remaining cream cheese mixture and finish with the lemon curd. Cover the dish with plastic wrap and freeze for 3 hours to set.
- Candy the Lemon Peel: While the cake is freezing, use a vegetable peeler to cut long strips of lemon peel, avoiding the bitter white pith. Thinly slice the strips into fine julienne pieces and soak them in simple syrup for at least 3 hours or refrigerate for up to a week to candy them for garnish.
- Garnish and Serve: Remove the cake from the freezer and top with the candied lemon peel to add a bright, decorative finish. Serve chilled. Any leftover cake can be stored frozen for up to 7 days.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
- You can make your own lemon curd at home if desired, or use a good-quality store-bought version.
- Allow the candied lemon peel to soak for at least 3 hours for optimal sweetness and texture.
- This dessert is best served frozen or very chilled; allow a few minutes at room temperature before serving if too firm.
- Store leftovers tightly covered in the freezer for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: lemon icebox cake, no-bake dessert, lemon dessert, cream cheese dessert, frozen cake, summer dessert
