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Lemon Icebox Cake
This No-Bake Lemon Icebox Cake is made with shortbread cookies, sweetened cream cheese filling with a touch of lemon zest. No oven needed!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
9
Calories
503
kcal
Author
Brandie @ The Country Cook
Ingredients
2
(8 ounce)
packages cream cheese
softened
¾
cup
granulated sugar
2
Tablespoons
lemon zest
zest of two lemons
¾
cup
heavy cream
3
(6 ounce)
Pepperidge Farm Dublin cookies
(Chessman or lemon cookies work too)
½
cup
lemon juice
whipped cream,
for serving (optional)
Instructions
Using an electric or stand mixer, mix together cream cheese, sugar and lemon zest until smooth.
Add in heavy cream and mix for about three minutes until thick and fluffy.
Dip each cookie into the lemon juice and layer into the bottom of an 8" x 8" baking dish
Spread 1/3 of the cream cheese mixture onto the cookie layer.
Continue this process two more times (a layer of cookies followed by a layer of cream cheese mixture.) You will have three layers total.
Cover the dish with plastic wrap and pop into the refrigerator for a minimum of 4 hours (or overnight).
Slice and serve with whipped cream.
Video
Notes
Keep refrigerated.
Nutrition
Calories:
503
kcal
|
Carbohydrates:
44
g
|
Protein:
6
g
|
Fat:
34
g
|
Sodium:
373
mg
|
Sugar:
24
g