Graham crackers layered with lemony sweet whipped cream, and piles of juicy, fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no-bake dessert for spring or summer!
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Please tell me you love icebox cakes as much as I do.
Icebox cakes are kind of a new obsession for me. I don’t recall my mom making any icebox cakes (or maybe they just weren’t as famous or frequent as her Chocolate Chip Cookies), so I feel like a latecomer to the phenomenon.
But now I’m totally hooked. Try my classic Easy Icebox Cake Recipe, Snickers Apple Icebox Cake, this Black Forest Icebox Cake, and my Caramel Apple Golden Oreo Icebox Cake for more yummy icebox cake ideas.
On hot summer days, there’s nothing better than getting the grill going for a full BBQ spread with friends and family. Once the saucy mess is cleared, you bring out this No Bake Lemon Raspberry Icebox Cake for the grand finale.
With layers of graham crackers, homemade lemon whipped cream, and fresh raspberries, this no-bake cake is always a hit.
This no-bake summer dessert is fancy enough for special occasions, but it’s a perfect make-ahead recipe for potlucks, parties, or a decadent summer brunch – and you know how I love brunch!
What’s not to love? With a few simple ingredients and a few hours in the fridge, you get one of the most delicious desserts you’ve ever had. That’s a win-win situation for me!
- Cream: use heavy whipping cream, 35%, for the best consistency.
- Sugar: powdered icing sugar will balance the acidic tartness of the lemon curd to make a super indulgent cream filling.
- Vanilla: pure vanilla extract adds a subtle warmth and sweetness to the filling.
- Lemon Curd: use my Easy Homemade Lemon Curd or store bought works fine too.
- Graham Crackers: I used the original flavor graham crackers, any brand will work! Choose gluten-free graham crackers for a gluten-free dessert.
- Raspberries: it’s best to use fresh raspberries. If you only have frozen raspberries, check the variations section for how to use them!
How to Make Lemon Raspberry Icebox Cake
This recipe is quick and easy to make. Full instructions are included in the recipe card below.
- Make lemon cream: Whip the cream then add sugar and vanilla, and whip again. Fold in the lemon curd.
- Make bottom layer: Lay half of the graham crackers in the bottom of the pan.
- Add cream and raspberries: Spread half of the whipped cream filling on top of the graham crackers and top with half of the raspberries.
- Repeat and refrigerate: Repeat the same layers one more time, then cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!
Lemon Raspberry Icebox Cake FAQs
Store Lemon Raspberry Icebox Cake covered in plastic wrap, or in an airtight container in the refrigerator for 2-3 days.
Yes! Though I recommend only freezing your Icebox Cake if you have used full-fat heavy cream to make the whipped cream or cool whip. Store it in a freezer-safe container, or wrap it in foil and freeze it for up to 1 month. Defrost in the refrigerator before serving.
Tips and Notes
- Whipped Cream. You can substitute whipped cream for whipped topping like Cool Whip. I get the convenience of whipped topping, and I do use it myself every once in a while, but for a dessert that is already easy to make and has so few ingredients, I really like to use THE BEST ingredients to make it extra special.
- Lemon Curd. My Easy Homemade Lemon Curd will give you the best lemon flavor, but you can buy a jar of lemon curd instead of making your own if you need to save time.
- Raspberries. I recommend using fresh raspberries instead of frozen raspberries for this icebox cake recipe, as frozen fruit will defrost to be watery which won’t hold up as well as fresh berries.
Lemon Raspberry Icebox Cake Variations
- Mix up the fruit. You can use any kind of berry and fruit combination to make an icebox cake, so long as you enjoy the flavors together. Blueberry and Lemon, or Raspberry and Orange would be good variations.
- Graham Crackers. Use original Grahams, or mix it up by using honey, cinnamon, or chocolate graham crackers if you like. You can even use vanilla wafers or chocolate wafers if you prefer.
- Pink Raspberry Icebox Cake. If you only have frozen raspberries, you can cook on the stove top with corn starch and sugar to create a thick sauce (use this Strawberry Sauce Recipe as a guide), then stir in with the whipped cream or layer it on the graham crackers.
- Garnish. Add some fresh raspberries to the top of the cake for a classic finish. Add fresh lemon zest or slices of lemons for decoration and an extra zingy flavor too! You can also add some Nilla wafers to the top for decoration and added texture.
- Fillings. You can jazz it up by adding a layer of vanilla pudding, white chocolate pudding, lemon pudding, or even cream cheese.
Serve Lemon Raspberry Icebox Cake after a summer BBQ, or as part of a spring brunch. Fill your dessert table with other fresh and fabulous desserts like these Blueberry Cheesecake Ice Cream Cupcakes, my Strawberry Cream Cheese Pie, classic Pineapple Cake, or this amazing Dessert Charcuterie Board!
More No Bake Dessert Recipes to Try
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No Bake Lemon Raspberry Icebox Cake
- 2 cups heavy whipping cream 35%
- ⅓ cup powdered icing sugar
- 1 teaspoon vanilla extract
- 1 cup of lemon curd
- 9-10 large graham crackers
- 3-4 cups fresh raspberries
- In a large bowl, whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture – it’s okay to leave a lemon swirl and not mix completely!
- In the bottom of an 8×8″ baking pan, casserole dish, or trifle bowl, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries.
- Repeat layers one more time, pressing the graham crackers down gently.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!
- Store: Store Lemon Raspberry Icebox Cake covered in plastic wrap, or in an airtight container in the refrigerator for 2-3 days.
- Freeze: Yes! Though I recommend only freezing your Icebox Cake if you have used full-fat heavy cream to make the whipped cream. Store it in a freezer-safe container, or wrap it in foil and freeze it for up to 1 month. Defrost in the refrigerator before serving.
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