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Easy Summer Desserts — This Dessert Tastes Like Summer - A No-Bake Berry Lemon Icebox Cake

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar (plus 1–2 tablespoons more if you prefer sweeter)
  • 1 teaspoon vanilla extract
  • 1 large lemon (zest and 2 tablespoons juice)
  • 1 box graham crackers (about 12–14 full sheets)
  • 3 cups mixed fresh berries (strawberries hulled and sliced, blueberries, raspberries, or blackberries)
  • Pinch of salt
  • Optional toppings: extra berries, thin lemon slices, mint leaves, a drizzle of honey

Method
 

  1. Prep the berries: Rinse and pat dry thoroughly. Slice strawberries. Set aside.
  2. Make the lemon cream base: In a large bowl, beat the softened cream cheese with powdered sugar, vanilla, lemon zest, lemon juice, and a pinch of salt until smooth and fluffy.
  3. Whip the cream: In a separate cold bowl, whip the heavy cream to stiff peaks.
  4. Fold together: Gently fold the whipped cream into the lemon-cream cheese mixture until no streaks remain. Taste and adjust sweetness if needed.
  5. Layer the pan: Spread a thin layer of lemon cream on the bottom of an 8x8 or 9x9-inch dish. Add a single layer of graham crackers, breaking pieces to fit snugly.
  6. Add berries: Spread a generous layer of the lemon cream over the crackers, then scatter an even layer of mixed berries on top.
  7. Repeat layers: Continue with graham crackers, lemon cream, then berries. Aim for 3 layers, finishing with lemon cream on top.
  8. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, so the crackers soften and the flavors meld.
  9. Garnish and serve: Top with extra berries, a little lemon zest, and mint if you like. Slice and serve chilled.