Lemon Icebox Cake

Simple, no bake Lemon Icebox Cake is a perfect warm weather treat. Easy to make and amazing creamy lemon flavor. Always a major hit!

Prep time: 15 min + 3 hour chill time  |  Cook time:   |  Total: 15 min + 3 hour chill time



2 (8 ounce) 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 graham crackers


1 cup Hiland Heavy Cream

1/4 cup Powdered Sugar

1/2 teaspoon pure vanilla extract

Lemon slices, to garnish


  1. 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.
  2. 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.
  3. Gently fold the whipped cream mixture into the cream cheese mixture until combined.
  4. In a 9×13 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.
  5. 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.
  6. 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.
  7. Top the whole thing with the whipped cream mixture. Then cover and refrigerate for at least four hours. Also tastes really good frozen.
  8. Decorate with lemon slices, cut and enjoy!