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    Home » Recipes » Desserts

    Published: Jul 1, 2019 · Modified: Apr 26, 2023 by Paula Montenegro · Income from ads and affiliates

    No Bake Lemon Dessert

    Jump to Recipe
    Lemon Icebox Dessert Collage
    Lemon No-Bake Dessert Collage.

    Fresh, sweet, and ridiculously easy to make, this 6-ingredient no-bake cheesecake lemon dessert can be served in a glass or as a frozen cake. Either way, it can be made year-round and is the perfect lazy dessert for lemon lovers!

    Hand holding glass with lemon raspberry dessert, blue shirt.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Let me present you with a super easy dessert recipe, full of lemon flavor and similar to a no-bake lemon cheesecake.

    Icebox cakes and anything lemon are crowd-pleasers, and I firmly believe one can never have too many recipes for either.

    So if you need to build up your selection of no-bake lemon desserts, this easy recipe is a perfect addition.

    Table of Contents Open
    What makes this dessert work
    Ingredients
    Two ways of serving this dessert:
    Top tips
    Related recipes you might like:
    Easy Lemon Dessert

    What makes this dessert work

    • Easy to make: this recipe is a matter of opening cans packages and mixing. There's not much science here, and no oven, so it's perfect for hot summer days!
    • Flavor: lemon and it's berry season, so if a lemon icebox dessert was good on its own, with raspberries (or any berry you like, they all go very well with lemon) it just goes up a few steps.
    • Freezing: this no-bake lemon dessert is even better almost frozen, taken 20 minutes before you want to serve it. So you can make it and leave it in the freezer until you need it. It also works if you want to serve it in cups or glasses, as I did. Just remember to take it out half an hour to 45 minutes to let it soften enough to put it into the glasses, but not so much that it loses that icy quality.
    • Serves a crowd: this is the perfect dessert for a large party. The lemon cream comes together quickly, and you can use any cookie flavor. It doubles and triples easily. Use raspberries (or strawberries) and blueberries for a 4th of July party.
    Hands holding spoon and glass with lemon raspberry dessert, blue background.

    Ingredients

    • Lemons: use fresh lemon juice and freshly grated lemon zest.
    • Condensed milk: the regular type, don't use low fat.
    • Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess. I always use Philadelphia original cream cheese, but other premium brands work fine.
    • Heavy cream: full-fat, regular. Don't use light or low-fat cream.
    • Cookie layer: I use plain ones like graham crackers or vanilla wafers. Golden Oreos also work but might be too sweet for some people.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
    Lemon dessert ingredients in bowls on white surface including condensed milk, cookies, lemons, cream cheese, vanilla, cream.

    Two ways of serving this dessert:

    Glasses or bowls

    Use individual goblets, bowls, or wine glasses to serve it trifle-style. Layers of berries, broken cookies, and lemon cream (images below). I like to use berries at the bottom and top.

    Collage showing the layering of lemon dessert in glass and hand holding the finished dessert.

    Icebox cake

    Layer this dessert in a nice ceramic dish you like to place on the table.

    Layer cookies, berries, and cheesecake mixture (images below).

    I like to scatter the berries on top, so they don't turn mushy. But you can add a layer of fresh berries in between.

    It works better with fresh fruit than frozen.

    Adding lemon mixture to cookie layer and view of final lemon no bake dessert; a collage.

    Top tips

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
    • Flavor combinations: you can use whatever cookie flavor and fruit you like with lemon (like with fruit crumbles). Today I used vanilla cookies and raspberries. Sometimes I use coconut cookies and blueberries. For a 4th of July party, use raspberries or strawberries and blueberries. And a combination that I like a lot is chocolate cookies, lemon cream, and strawberries. It's surprisingly good.
    • Refrigeration: either way you serve it, this dessert needs refrigeration to set and moisten the cookies. Pretty much like no-bake cheesecakes. Even if you're going to freeze it, refrigerate it for 6-8 hours before to achieve a creamier consistency.
    • Freezing it: this is a wonderful dessert to have frozen at all times. I personally like to eat it half-frozen, but even if you like it to thaw more, having a frozen icebox cake can save you from any dessert emergency.
    • Make-ahead: you can have the lemon cream waiting in the fridge, well covered in plastic wrap, for up to 3 days before assembling the dessert.
    • Topping: if you want a creamier dessert, you can top it with fresh whipped cream, or a purchased whipped topping like cool whip.
    Blue background with hands holding spoon and glass with lemon raspberry dessert, american flag on top.

    Related recipes you might like:

    • Several squares of passion fruit cheesecake on a white marble surface. View from above.
      Passionfruit Cheesecake
    • Vintage cake server with serving of strawberries and cream icebox cake; grey background.
      Strawberry Icebox Cake (5 ingredients)
    • Overview of partial and slices of glazed loaf cake, white marble surface, lemons and limes nearby
      Lemon Lime Yogurt Cake
    • Square image of cut blueberry bread on wooden board, grey background, loose fresh blueberries
      Lemon Blueberry Pound Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Close up of goblet with lemon and raspberry dessert being held with a blue shirt as background.

    Easy Lemon Dessert

    ★★★★★

    5 from 20 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Fresh, sweet, and ridiculously easy to make, this lemon icebox dessert can be served in a glass or as a frozen cake. Either, it's the perfect no bake recipe!

    • Total Time: 2 hours 15 minutes
    • Yield: 12 servings

    Ingredients

    Units

    Lemon Cream:

    • 1 pound (450g) of cream cheese, at room temperature
    • 1 14oz. can (400g) regular condensed milk (sweetened)
    • ¾ cup heavy cream, cold
    • 3 tablespoons lemon zest (about 3-4 lemons)
    • ⅔ cup fresh lemon juice, at room temperature
    • ½ teaspoon vanilla extract (optional)

    To assemble:

    • 3 cups (about) fresh or frozen raspberries or other berries (use blue and red berries for the 4th of July)
    • 7-oz (200g) graham crackers or plain vanilla cookies or wafers (this amount can vary depending on how you decide to serve it and your personal ratio preference with the cream cheese layer)

    Instructions

    For the lemon cream:

    1. Beat the cold heavy cream in a large bowl until medium peaks form. 
    2. Beat the room temperature cream cheese in a large bowl until smooth.
    3. Add the condensed milk and beat until well incorporated and creamy. Make sure there are no lumps of cream cheese.
    4. Add the lemon zest, lemon juice, vanilla, and mix until well integrated but don't overbeat.
    5. Fold in the whipped cream and mix until uniform in color and smooth. Don't beat! Stir until it's all well incorporated. 

    To assemble:

    1. If using individual glasses, put a few berries in the bottom and a layer of vanilla wafer or graham cracker crumbs.
    2. Spoon the lemon cream cheese mixture on top.
    3. Refrigerate for several hours or overnight.
    4. Serve cold and top with additional berries right before serving.
    5. If using a ceramic dish (the one I use is 9x13 inches), alternate layers of cookies side by side with the lemon cream, like you would in a lasagna. You will have two layers of each.
    6. You can put a layer of berries in between or add them when serving the dessert.
    7. It needs to refrigerate for at least 8 hours, covered.
    8. It can be frozen, well wrapped, for 1 month. Defrost in the refrigerator and serve cold. 

    Notes

    Flavor combinations: you can use whatever cookie flavor and fruit you like with lemon (it reminds me of fruit crumbles). Today I used coconut cookies and raspberries. A combination that I like a lot is chocolate cookies, lemon cream, and strawberries. It's surprisingly good.

    Refrigeration: either way you serve it, this dessert needs refrigeration to set and to moisten the cookies. Pretty much like no-bake cheesecakes. Even if you're going to freeze it, refrigerate it for 6-8 hours before.

    Freezing it: this is a wonderful dessert to have frozen at all times. I, personally, like to eat it half frozen, but even if you like it to thaw more, having a frozen icebox cake can save you from any dessert emergency.

    Make-ahead: you can have the lemon cream waiting in the fridge up to 3 days before assembling the dessert.

    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Refrigeration time: 120 minutes
    • Category: Dessert
    • Method: Refrigeration
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 336
    • Sugar: 26.6 g
    • Sodium: 228.5 mg
    • Fat: 19.1 g
    • Carbohydrates: 37.2 g
    • Fiber: 2.3 g
    • Protein: 6.1 g
    • Cholesterol: 49.7 mg

    Keywords: lemon no bake dessert

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Amanda Garnham says

      September 23, 2022 at 4:11 am

      Hi,
      I live in France and have just made this lemon cream for a party. Only problem was that I used the unsweetened condensed milk (there are both types here), so the dessert is a little tart, although still good. I just need to try to sweeten it slightly. The broken biscuit base will help I hope! Maybe you should mention sweet condensed milk in the recipe! Thank you!

      ★★★★

      Reply
      • Paula Montenegro says

        September 23, 2022 at 5:43 am

        Hi Amanda, I didn't know unsweetened condensed milk existed as such, but that it's marketed as evaporated milk (not condensed). I'll clarify that on the recipes that call for it. Have a great weekend.

        Reply
    2. Jayne says

      April 09, 2022 at 9:56 am

      Could I use vanilla almond milk to make this instead of condensed milk? Is condensed milk the same as sweetened condensed milk or evaporated milk. I’m not familiar with using any of these but that’s all I saw at store. I have almond milk at home

      Reply
      • Paula Montenegro says

        April 09, 2022 at 10:29 am

        Hi Jayne! Condensed milk is milk and sugar that is reduced until very thick but pourable. It's very sweet and not like regular or almond milk at all. Evaporated milk doesn't have sugar but it's also much thicker than regular milk as it's cooked until half the water content evaporates. So for this recipe, you should get the ingredients specified in the recipe which are very easily available at the grocery store or supermarket. Let me know if you have other questions. Happy baking!

        Reply
    3. Macarena says

      February 15, 2020 at 2:19 pm

      This recipe is a lifesaver, with 4 kids at home it's just the perfect dessert to have frozen. they love it! I made it with chocolate cookies once, it turned out amazing too!

      ★★★★★

      Reply
    4. Pam Greer says

      August 14, 2019 at 10:53 am

      I have already made this twice since you first posted it!! It is so delicious and the flavors are perfect! We love it frozen too!

      ★★★★★

      Reply
      • Paula Montenegro says

        August 17, 2019 at 3:39 pm

        Yay! So glad you liked it Pam!

        Reply
    « Older Comments

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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