Graham crackers layered with whipped cream, lemon curd and a pile of fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no bake dessert for Spring!
Tell me you love icebox cakes as much as I do.
But really, what is there not to love? A few simple ingredients and a few hours in the fridge and you have one of the most delicious desserts you’ve ever had. It seems like a win-win situation to me!
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 as her Chocolate Chip Cookies…), and so I feel like a latecomer to the phenomenon.
But now I’m totally hooked. I have this Snickers Apple Icebox Cake from last month, and this Black Forest Icebox Cake, and this Caramel Apple Golden Oreo Icebox Cake. But I have sooooo many more variations I’m dreaming up, this is guaranteed not to be the last one you see here this summer!
Lemon and berries is one of The Best combinations for Spring, am I right? I know you know I’m right because you love these Baked Lemon Blueberry Doughnuts, and this Lemon Blueberry Cream Cheese Coffee Cake.
Today I’ve teamed up with Driscoll’s to bring you your next favorite Spring dessert: Lemon Raspberry Icebox Cake.
The components of this recipe are really pretty simple, and there are lots of options for swapping out some of the homemade parts for a store bought alternative to make things even easier if you are really pressed for time. But there is no alternative to those gorgeous fresh raspberries. They make this such a gorgeous (but easy!) dessert for summer entertaining.
- You can swap with whipped cream for whipped topping. I get the convenience of whipped topping, and I definitely use it every once in a while, but for a dessert that is this easy to begin with and has so few ingredients, I really like to use THE BEST ingredients to make it extra special.
- You can buy a jar of lemon curd instead of making your own. I have actually never tried store bought lemon curd — is that crazy?! So I really can’t attest to the difference in quality or taste between store bought and homemade. But it’s a simple switch to save you time if you need it. Here is my recipe for homemade lemon curd.
- You can jazz it up with vanilla or lemon pudding, cream cheese, yadda yadda yadda…. but I kept it simple. Feel free to experiment with the recipe!
Thank you to Driscoll’s for sponsoring this post! And thank YOU for supporting the brands that help support The Recipe Rebel. #FinestBerries
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No Bake Lemon Raspberry Icebox Cake
- 2 cups heavy whipping cream 35%
- 1/3 cup powdered icing sugar
- 1 teaspoon vanilla
- 1 cup lemon curd see recipe link above
- 9-10 large graham crackers
- 2.5 cups raspberries
- In a large bowl, whip cream until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold in lemon curd (it’s okay to leave a lemon swirl and not mix completely!).
- In the bottom of a 8×8″ pan, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread with half of the whipped cream filling, and top with half of the raspberries.
- Repeat layers one more time, pressing the graham crackers down gently, using the remaining ingredients.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!
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