Lemon Raspberry Icebox Cake layers crisp graham crackers, lemon curd whipped cream, and heaps of fresh raspberries for an effortless no-bake treat. Perfect for warm spring and summer days!
Beat the heat with these no bake cakes – No Bake Funfetti Icebox Cake, Caramel Apple Icebox Cake, and Snickers Apple Icebox Cake!
Table of Contents
- Why you’ll love this Raspberry Lemon Icebox Cake:
- What people are saying:
- Raspberry Lemon Icebox Cake ingredients:
- How to make Lemon Raspberry Icebox Cake:
- Variations and Substitutions
- How do I store Lemon Raspberry Icebox Cake?
- Make-ahead option:
- More icebox cake recipes you’ll love:
- No Bake Lemon Raspberry Icebox Cake Recipe
This No Bake Lemon Raspberry Icebox Cake is perfect for those hot spring or summer days when you don’t feel like turning on the oven!
Juicy raspberries add a pop of freshness, while the lemon whipped cream adds a refreshing, tangy lemon flavor!
It takes just minutes to assemble, and the creamy layers soften into a cake-like texture as it chills.
Why you’ll love this Raspberry Lemon Icebox Cake:
- Make-ahead friendly: Prep it the night before and let the flavors meld together overnight!
- No baking required: The fridge does all the work! Simply assemble the layers, let them chill, and enjoy a beautifully soft, cake-like texture.
- Bright, fresh flavors: The tangy lemon curd adds a zesty punch that pairs perfectly with sweet, juicy raspberries, while the whipped cream brings a smooth, rich finish.
What people are saying:
“Yay for icebox cakes, this one is SOOO pretty!:) I love the lemon and raspberry combo! So simple and just perfect for summer!” Kelly
Raspberry Lemon Icebox Cake ingredients:
- 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: 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.
- Graham Crackers: I used the original flavor of graham crackers, but you can 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.
- 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.
How to make Lemon Raspberry Icebox Cake:
This recipe is quick and easy to make. Full instructions are included in the recipe card below.
- Whip the cream, then add sugar and vanilla, and whip again until stiff peaks form.
- Fold in the lemon curd.
- Place the first layer of graham crackers in the bottom of the pan.
- Spread half of the whipped cream filling on top of the graham crackers and top with half of the raspberries. Repeat one more time.
Variations and Substitutions
- Fruit swap: You can use any kind of berry and fruit combination to make an icebox cake, so long as you enjoy the flavors together. Some great options are blackberries, blueberries, or strawberries!
- Whipped cream: I personally love making it from scratch, but you can substitute whipped cream for whipped topping like Cool Whip.
- Gluten-free: Choose gluten-free graham crackers for a gluten-free dessert.
- Fillings: You can jazz it up by adding a layer of vanilla pudding, white chocolate pudding, lemon pudding, or even cream cheese.
How do I store Lemon Raspberry Icebox Cake?
Store Lemon Raspberry Icebox Cake covered in plastic wrap or in an airtight container in the refrigerator for 2-3 days.
Make-ahead option:
This dessert is perfect for making ahead! You can prepare it the night before serving or even up to 24 hours in advance. Just be sure to store it covered in the refrigerator to keep it fresh.
More icebox cake recipes you’ll love:
No Bake Lemon Raspberry Icebox Cake
written by Ashley Fehr
Ingredients
- 2 cups heavy whipping cream 35%
- ½ cup powdered icing sugar
- 1 teaspoon vanilla extract
- 1 cup of lemon curd
- 9-10 large graham crackers
- 3-4 cups fresh raspberries
Instructions
- 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!
Notes
- 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.
Nutrition Information
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Freida V says
Just made using blackberries. Delicious 😋
The Recipe Rebel says
Great to hear, Freida! Thank you!
Ginger Hackney says
Could I use Lady Fingers?
Leslie G Swisher says
Safe travels ! Great Blog! will be fun to keep track of you.
Ashley Fehr says
Thanks Leslie!
Elizabeth Vlug says
Oh late to the party once again. Have spent too many hours viewing your youtube videos. lol. I have never had an icebox cake, but that is going to change. Making this one very soon. Thanks for sharing.
Ashley Fehr says
Haha, thanks Elizabeth! They are so easy and perfect for summer!
Alaina @ A Not So Quiet Kitchen says
I’ve never made an Icebox cake!! This looks so delicious! And what’s better than a no bake dessert on a hot summer day? Tasty treats without heating up your kitchen, double win!! 🙂
Ashley Fehr says
Thank you Alaina!
Izzy @ She Likes Food says
I saw the Barefood Contessa make an icebox cake once and I’ve wanted one ever since! I love raspberries and lemons together so I’m all over this flavor combo! I need to move closer to you so I can help you eat all of your delicious desserts!
Jess @ Sweetest Menu says
Ashley, this looks magical! Seriously delish! I love the combo of lemon and raspberry. Pinned!
Tracy says
Do you see any reason why I couldn’t fancy this up a smidge by using a standard no bake Graham cracker crust doubled instead of the plain Graham crackers?
The Recipe Rebel says
Hi Tracy! You might be able too! Let me know how it goes if you decide to experiment!
Kelly says
Yay for icebox cakes, this one is SOOO pretty!:) I love the lemon and raspberry combo! So simple and just perfect for summer!
marcie says
I’ve never made an icebox cake, which is ridiculous! I really need to get on the bandwagon because it’s too easy and would definitely be a hit at my house. I love these flavors, Ashley — that lemon curd with the raspberries sounds incredible!
Annie says
Yes!! I’m hooked on icebox cakes too! I made a couple for the friends that helped us move and it was SO EASY! I don’t know why I don’t make them more!! I love this flavor combo!
Malinda @Countryside Cravings says
You know, I have never made or tried an icebox cake!! Crazy!! This looks so pretty and I love how easy it is!! Oh and homemade lemon curd is definitely better! 🙂
Rachel @ Bakerita says
This is one of the most beautiful, summery desserts I’ve seen! It looks so delicious and I adore how quick and simple it is to put together. Swoon!
Laura @ Laura's Culinary Adventures says
What a bright and fresh dessert! So perfect for summer! Yum!
Danielle says
I think lemons and raspberries have to be my favorite dessert combination in the world. This icebox cake looks so so so good, Ashley! I love easy no-bake desserts too, so this sounds perfect.
Ashley Fehr says
Mine too Danielle! Thanks!
Cheyanne @ No Spoon Necessary says
I definitely love me an icebox cake! They are easy and seriously delicious, making them perfect in my book! This one looks ultimately delicious, Ashley! Love the lemon and raspberry combo! So pretty! I need to be stuffing my face with one of these right now! Pinned! Cheers!
Ashley Fehr says
Thanks Chey!
Medha says
Love all the lemon curd in here! I’m a sucker for a cool lemon dessert.
Ashley Fehr says
Thanks Medha! Me too!
Gayle @ Pumpkin 'N Spice says
Icebox cakes are my absolute favorite! I love that they’re no-bake and so easy to customize, depending on your tastes. Such a great idea to use lemon curd in here, Ashley! Sounds SO good on a hot summer day!
Ashley Fehr says
Thanks Gayle! I totally agree — I have so many more variations I’ve been dreaming up!