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A no-bake, creamy and tangy Lemon Icebox Cake with layers of lemon shortbread cookies soaked in milk and whipped cream cheese filling infused with fresh lemon zest. This refreshing dessert is perfect for summer and requires chilling to allow flavors to meld and cookies to soften.

Ingredients

Scale
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • Zest of 1 1/2 lemons
  • 3/4 cup heavy cream, cold
  • 34 lemon shortbread cookies
  • 1/2 cup milk
  • Whipped cream for decorative topping (optional)
  • Lemon slices for garnish (optional)
  • Candied lemons for garnish (optional)

Instructions

  1. Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy cake removal.
  2. In a large bowl, beat the softened cream cheese, granulated sugar, and lemon zest until smooth and creamy with no lumps.
  3. Add the cold heavy cream and whip for 1 to 2 minutes until the filling thickens and becomes light and airy.
  4. Pour milk into a shallow dish.
  5. Quickly dip each lemon shortbread cookie into the milk for 1 to 2 seconds per side.
  6. Arrange a single layer of dipped cookies in the bottom of the prepared baking dish, trimming cookies as needed to fit snugly.
  7. Spread one-third of the cream cheese filling evenly over the cookie layer and smooth the surface.
  8. Repeat the layering process twice more, ending with a filling layer (for a total of three cookie layers and three filling layers).
  9. Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours or overnight.
  10. For neat slices, heat a sharp knife under hot water, dry it, and wipe between cuts before slicing.
  11. Lift the cake out using the parchment overhang and cut into squares.
  12. Serve topped with optional whipped cream and garnished with fresh lemon slices, berries, or candied lemons if desired.

Notes

Use room temperature cream cheese for a smooth filling without lumps., Keep heavy cream cold before whipping to achieve a light, fluffy texture., Dip cookies quickly to avoid sogginess., Use parchment paper overhang for easy removal and slicing., Heat and dry knife between cuts for clean slices., Cool Whip can be substituted for heavy cream for a lighter, sweeter filling (reduce or omit heavy cream accordingly)., The cake can be made ahead and refrigerated overnight for best results., Store covered in the refrigerator for 1 to 2 days for optimal texture., Freeze wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the fridge before serving., Variations include using vanilla wafers or graham crackers instead of lemon shortbread cookies, adding lemon juice or curd for extra tang, and garnishing with fresh mint or berries.

Nutrition

Find it online: https://gingerbaking.com/lemon-icebox-cake-no-bake-laurens-latest/