No Bake Lemon Icebox Cake

This No Bake Lemon Icebox Cake consists of multiple layers of crispy wafers, sweet whipped cream, and berries to resemble a fancy layered torte. The filling softens the layers of wafers, creating a tender cake-like texture. This no-bake dessert is ideal for summer parties or anytime you don’t want to turn on your oven!
Difficulty Level: Easy

Ingredients

USMetric

50 Maria cookies (or vanilla wafers)
2 tablespoons fresh lemon zest (or 2 tablespoons of Nielsen-Massey Pure Lemon Paste)
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 6 tablespoons lemon juice
 1/2 cup sugar
1 teaspoon Nielsen-Massey Pure Vanilla Extract
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12 ounces (1 ½ blocks) cream cheese
3 cups heavy cream
2 cups strawberries, quartered
2 cups blueberries

Directions

Place 17 Maria cookies flat around the edge of a 9-inch springform cake pan, overlapping slightly. Repeat in the middle to completely cover the bottom of the pan. If you don’t have a springform pan, substitute a 9-inch cake pan lined with plastic wrap.

In a small bowl, whisk lemon zest, lemon juice, sugar and Nielsen-Massey Pure Vanilla Extract until combined.

Add remaining ingredients, aside from strawberries and blueberries, to a medium mixing bowl and use hand mixer to combine, starting on low speed and gradually increasing speed to medium-high. Mix until the mixture holds stiff peaks or resembles whipped cream.

Spoon about two cups worth of whipped mixture into the springform pan, spreading evenly across the cookie layer.

Sprinkle 2/3 cup each of the blueberries and quartered strawberries over the layer of whipped cream mixture. Repeat layering the cookies, whipped cream and berries two more times, ending with whipped and arranging the berries decoratively on top of the cake.

Cover and refrigerate for at least four hours. For best results, refrigerate overnight.

Notes

For easy cutting, place cake in the freezer for 15 minutes before serving.

Learn how to properly whisk and separate egg whites here.

50 Maria cookies (or vanilla wafers)
2 tablespoons fresh lemon zest (or 2 tablespoons of Nielsen-Massey Pure Lemon Paste)
buy now
6 tablespoons lemon juice
100 grams sugar
1 teaspoon Nielsen-Massey Pure Vanilla Extract
buy now
340 grams (1 ½ blocks) cream cheese
720 ml heavy cream
340 grams strawberries, quartered
340 grams blueberries

Directions

Place 17 Maria cookies flat around the edge of a 23 x 6 cm springform cake pan, overlapping slightly. Repeat in the middle to completely cover the bottom of the pan. If you don’t have a springform pan, substitute a 23 x 6 cm cake pan lined with plastic wrap.

In a small bowl, whisk lemon zest, lemon juice, sugar and Nielsen-Massey Pure Vanilla Extract until combined.

Spoon about two cups 480 ml worth of whipped mixture into the springform pan, spreading evenly across the cookie layer.

Sprinkle 113g each of the blueberries and quartered strawberries over the layer of whipped cream mixture. Repeat layering the cookies, whipped cream and berries two more times, ending with whipped and arranging the berries decoratively on top of the cake.

Cover and refrigerate for at least four hours. For best results, refrigerate overnight.