No Bake Lemon Raspberry Cake
Bright, creamy, and bursting with fresh flavor, this No Bake Lemon Raspberry Icebox Cake is the ultimate summer dessert. It’s cool, refreshing, and made with layers of lemon whipped cream, graham crackers, and juicy raspberries. Best of all? No oven required.
If you’ve ever craved a dessert that feels fancy but is effortless to prepare, this is your new go-to.
I made this cake on a sweltering summer day when turning on the oven was absolutely not an option.
I had lemons in my fridge, fresh raspberries from the market, and a box of graham crackers in the pantry.
Within minutes, this luscious no-bake beauty came together and the first bite was pure sunshine.
It became an instant favorite with friends and family.
Why You’ll Love This
1. No baking required – Perfect for hot days when you want a dessert but can’t stand the thought of using your oven.
2. Fresh, bright flavors – The zing of lemon and the sweetness of raspberries are a refreshing combo.
3. Simple ingredients – You likely have most of these on hand already.
4. Crowd-pleaser – Easy to make in advance, and everyone loves it at parties, picnics, or potlucks.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (includes chill time)
Cuisines: American
Servings: 8–10 slices
Estimated Cost: $10–12
Equipment:
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- 8×8 or 9×9 inch square dish
- Zester or microplane
- Measuring cups & spoons
Ingredients
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1 (8 oz) block cream cheese, softened
- 1 package graham crackers
- 2 cups fresh raspberries (plus more for topping)
- Lemon slices and zest for garnish (optional)
Step-by-Step Instructions
- Whip the cream: In a large bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
- Make the lemon filling: In another bowl, beat the cream cheese until smooth. Add lemon juice and zest, then fold in half of the whipped cream mixture. Mix until well combined and smooth.
- Layer the dessert: Spread a thin layer of the lemon filling on the bottom of your dish. Add a single layer of graham crackers (break as needed to fit).
- Build the layers: Spread 1/3 of the lemon cream mixture over the graham crackers. Scatter a layer of fresh raspberries. Repeat layering—graham crackers, lemon filling, raspberries—until you reach the top.
- Top and chill: Finish with a final layer of the whipped cream you set aside earlier. Garnish with extra raspberries, lemon zest, or thin lemon slices if desired.
- Refrigerate: Cover and chill for at least 4 hours or overnight. This allows the graham crackers to soften into cake-like layers.
- Serve: Slice and serve cold. Enjoy the creamy, fruity, and zesty layers!
Nutrition Facts
Per Serving (approximate, based on 10 slices)
Calories: 290
Fat: 21g
Carbohydrates: 23g
Sugar: 13g
Protein: 4g
Fiber: 2g
Tips for Success
1. Chill thoroughly – The longer it sits, the better the texture. Overnight chilling is ideal.
2. Use fresh raspberries – Frozen ones can make the cake watery.
3. Soften the cream cheese – Let it sit at room temp for easy blending.
4. Add texture on top – Crushed graham crackers, lemon zest, or white chocolate curls make a pretty finish.
No Bake Lemon Raspberry Cake
Ingredients
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1 (8 oz) block cream cheese, softened
- 1 package graham crackers
- 2 cups fresh raspberries plus more for topping
- Lemon slices and zest for garnish optional
Instructions
- Whip the cream: In a large bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
- Make the lemon filling: In another bowl, beat the cream cheese until smooth. Add lemon juice and zest, then fold in half of the whipped cream mixture. Mix until well combined and smooth.
- Layer the dessert: Spread a thin layer of the lemon filling on the bottom of your dish. Add a single layer of graham crackers (break as needed to fit).
- Build the layers: Spread 1/3 of the lemon cream mixture over the graham crackers. Scatter a layer of fresh raspberries. Repeat layering—graham crackers, lemon filling, raspberries—until you reach the top.
- Top and chill: Finish with a final layer of the whipped cream you set aside earlier. Garnish with extra raspberries, lemon zest, or thin lemon slices if desired.
- Refrigerate: Cover and chill for at least 4 hours or overnight. This allows the graham crackers to soften into cake-like layers.
- Serve: Slice and serve cold. Enjoy the creamy, fruity, and zesty layers!
Notes
2. Use fresh raspberries – Frozen ones can make the cake watery.
3. Soften the cream cheese – Let it sit at room temp for easy blending.
4. Add texture on top – Crushed graham crackers, lemon zest, or white chocolate curls make a pretty finish.
Common Questions
Can I make this a day ahead?
Yes! In fact, it’s even better after chilling overnight. The graham crackers soften perfectly.
Can I use store-bought whipped topping?
You can, but fresh whipped cream has a lighter texture and better flavor.
What can I substitute for raspberries?
Strawberries, blueberries, or blackberries work beautifully—just slice larger berries.
How long will leftovers last?
Keep covered in the fridge for up to 3 days. The layers will continue to soften over time.
This No Bake Lemon Raspberry Icebox Cake is a bright, creamy, and effortless treat that brings joy with every bite.
Whether you’re serving it at a summer gathering or just enjoying a slice for yourself, I hope this sweet and sunny recipe brings smiles to your kitchen.
Happy no-baking!
