clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hand holding glass of lemon raspberry dessert, blue shirt

Easy Lemon Icebox Dessert

  • Author: Paula Montenegro
  • Prep Time: 45
  • Cook Time: 240
  • Total Time: 4 hours 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Refrigeration
  • Cuisine: American


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 summer dessert!

There is a refrigeration time needed, several hours, so take that into account.



Lemon Cream:

  • 1 pound (450g) cream cheese, room t°
  • 1 14oz. can (400g) regular condensed milk (if you like it sweeter or more fluid in consistency, add an extra half can of condensed milk). 
  • Zest of 3-4 lemons
  • 10-12 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract (optional)

To assemble:

  • 3 cups (about) fresh or frozen raspberries (or other berries), optional
  • 7-oz (200g) plain coconut or vanilla cookies or wafers (this amount can vary depending on how you decide to serve and your personal ratio preference with the lemon cream)


For the lemon cream:

  1. Beat cream cheese until smooth.
  2. Add condensed milk and beat until well incorporated and creamy.
  3. Add zest, lemon juice, and vanilla if using, and mix well.

To assemble:

  1. If using individual glasses, put a few berries in the bottom and layers of crushed cookies, ending with a layer of lemon cream.
  2. Refrigerate for several hours or overnight.
  3. Serve cold.
  4. Top with 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 (see image in post above).
  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. Can be frozen, well wrapped, for 1 month.


Tips & tricks for this recipe:

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.


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

Keywords: icebox dessert, lemon icebox