Raspberry-Lemon Icebox Cake
Raspberry-Lemon Icebox Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. In a medium bowl, beat the cream with a hand mixer until soft peaks form.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a medium bowl, beat the cream with a hand mixer until soft peaks form.
In a large bowl, combine the cream cheese and confectioners’ sugar with the lemon juice and zest.
Beat until creamy and well blended.
Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture.
Gently fold in the whipped cream.
Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it’s ready to serve).
Arrange 8 gingersnaps in a single layer in the bottom of the pan.
Spread one third of the filling over the cookies.
Repeat this process twice with the remaining cookies and cream, making three layers in all.
Chill in the fridge for at least 6 hours, and preferably overnight.
When ready to serve, lift the cake out of the pan and cut into slices.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.