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Easy No-Bake Lemon Berry Icebox Cake

no-bake lemon berry icebox cake - featured image
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A refreshing no-bake lemon berry icebox cake perfect for summer, featuring creamy layers, tangy lemon curd, and fresh berries. This easy dessert requires no oven and is ready after chilling overnight.

Ingredients

Scale
  • 200g (7 oz) graham crackers or digestive biscuits
  • 4 tablespoons (60g) unsalted butter, melted
  • 1 cup (240ml) lemon curd
  • 1 teaspoon fresh lemon zest
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (300g) mixed fresh berries (strawberries, blueberries, raspberries)
  • Optional: 1 tablespoon honey or superfine sugar for tart berries

Instructions

  1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. Mix the crumbs with melted butter until the texture resembles wet sand.
  3. Press this mixture evenly into the bottom of an 8×8-inch (20×20 cm) pan to form a compact base layer.
  4. Chill in the fridge for 10 minutes to set.
  5. In a cold bowl, beat the heavy whipping cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form (about 3-5 minutes).
  6. Add vanilla extract and gently fold it in with a spatula.
  7. Spread half of the whipped cream evenly over the chilled graham cracker base and smooth the top.
  8. Spoon half of the lemon curd over the cream layer and gently spread it out without mixing too much.
  9. Scatter half of the fresh berries evenly over the lemon curd. Drizzle honey if berries are tart.
  10. Repeat layers: add another layer of graham crackers (optional), then the remaining whipped cream, lemon curd, and berries in the same order.
  11. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  12. Cut into squares and serve chilled.

Notes

If lemon curd is thick, warm slightly for 10-15 seconds to ease spreading. Do not skip chilling overnight to allow layers to meld and soften the base. For gluten-free, use gluten-free crackers. For dairy-free, substitute coconut cream and dairy-free lemon curd. Whip cream to stiff peaks but avoid overbeating to prevent butter formation.

Nutrition

Keywords: no-bake, lemon berry, icebox cake, summer dessert, easy dessert, no oven, lemon curd, fresh berries

Find it online: https://coracooks.com/easy-no-bake-lemon-berry-icebox-cake-recipe-perfect-for-summer-desserts/