Print Recipe

Lemon Icebox Cake

Prep Time30 mins
Total Time4 hrs 30 mins
Course: Dessert
Keyword: icebox cake, lemon, no bake
Servings: 15 people


  • 2 8 oz. packages Hiland Cream Cheese softened
  • 1 1/4 cup Powdered sugar divided
  • 1/2 cup Fresh lemon juice about 3 lemons
  • Zest of 2 lemons
  • 2 cups Hiland Heavy Cream
  • 1 teaspoon Pure vanilla extract


  • 1 Box of graham crackers
  • 1 cup Hiland Heavy Cream
  • 1/4 cup Powdered sugar
  • 1/2 teaspoon Pure vanilla extract
  • Lemon slices to garnish


  • In a large bowl or stand mixer, mix the Hiland Cream Cheese and 3/4 cup of the powdered sugar until smooth. Add the lemon juice and lemon zest and mix again until smooth. Set aside.
  • In another large bowl or a stand mixer using a whisk attachment, beat the Hiland Heavy Cream, powdered sugar and vanilla until stiff peaks form.
  • Gently fold the whipped cream mixture into the cream cheese mixture until combined.
  • In a 9x13 baking dish cover the bottom with a single layer of graham crackers.
  • Spread half of the cream cheese mixture on top of the graham cracker layer.
  • Cover the cream cheese layer with another layer of graham crackers and then spread the remaining cream cheese mixture over the graham crackers. Then add a final layer of graham crackers on top.
  • To prepare the topping, use a hand or stand mixer with the whisk attachment. Mix the Hiland Heavy Cream, powdered sugar, and vanilla until stiff peaks form.
  • Top the whole thing with the whipped cream mixture. Then cover and refrigerate for at least four hours. Also tastes really good frozen.
  • Decorate with lemon slices, cut and enjoy!