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Lemon Icebox Delight dessert served in a glass, featuring lemon zest and whipped cream.
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Lemon Icebox Delight

A wonderfully refreshing no-bake dessert that combines creamy textures with the bright flavors of lemon, perfect for summer gatherings.
Prep Time20 minutes
Cook Time10 minutes
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: chilled dessert, easy dessert, Lemon Icebox Delight, no-bake dessert, summer dessert
Servings: 12 servings
Calories: 320kcal

Ingredients

For the crust

  • 1 cup graham cracker crumbs Can substitute with digestive biscuits or vanilla wafer crumbs.
  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar

For the cream cheese layer

  • 1 package (8 oz) cream cheese, softened Neufchâtel cheese can be used for a lower-fat option.
  • 1 1/2 cups powdered sugar
  • 2 containers (8 oz) frozen whipped topping, thawed For a homemade version, whip heavy cream with a bit of sugar.

For the lemon layer

  • 2 cans (14 oz) sweetened condensed milk
  • 2 large egg yolks Use pasteurized eggs if concerned about raw eggs.
  • 1 cup lemon juice, freshly squeezed Fresh lemon juice adds more vibrant flavor.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
  • Press the crumb mixture firmly into the bottom of a 9×13-inch glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake the crust for about 10 minutes or until golden brown. Remove from the oven and allow to cool completely.

Assembly

  • In another bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Fold in one container of the thawed whipped topping until well incorporated.
  • Spread the cream cheese mixture evenly over the cooled crust, smoothing it out to the edges.
  • In a separate bowl, whisk together the sweetened condensed milk, egg yolks, and lemon juice until combined and slightly thickened. Pour the lemon filling over the cream cheese layer and spread it evenly.
  • Top with the remaining container of whipped topping, smoothing it down to the edges.
  • Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.

Notes

Allow the crust to cool completely before adding the cream cheese layer to avoid melting. For an extra lemony taste, consider adding lemon zest to the lemon juice mixture. If time is short, you can skip baking the crust, though it adds a nice texture. Gently fold the whipped topping instead of stirring to keep it fluffy.