Go Back
To make this zesty lemon raspberry icebox cake, you will need: - 1 cup fresh raspberries (plus extra for garnish) - 1 cup heavy whipping cream - 1 cup mascarpone cheese - 1/2 cup powdered sugar - 1 tablespoon vanilla extract - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 16-20 graham crackers (or digestive biscuits) - Fresh mint leaves (for garnish) If you can’t find fresh raspberries, you can use strawberries or blueberries. Both fruits work well in this cake. For the mascarpone, cream cheese is a good substitute. It will give a slightly different taste but still creamy. If you want a lighter option, you can use Greek yogurt instead. To prepare the cake, gather these tools: - Medium mixing bowl - Electric mixer - 9x5 inch loaf pan - Plastic wrap - Spatula - Measuring cups and spoons These tools will help you make the layers and mix the ingredients easily. Start by whipping the heavy cream. Use an electric mixer for this task. Mix until it thickens a bit. Next, add the powdered sugar, vanilla extract, and lemon juice. Keep whipping until you see stiff peaks. This step is key for a light and airy texture. In a separate bowl, combine the mascarpone cheese with lemon zest. This adds a bright flavor. Then, gently fold in the whipped cream mixture. Be careful not to deflate the cream. Mix until it is well combined and fluffy. This creates a smooth and rich filling. Prepare your loaf pan by lining it with plastic wrap. Leave some overhang so you can lift the cake out later. Start with a layer of graham crackers at the bottom. Break the crackers if needed to fit. Next, spoon a layer of the lemon-mascarpone mixture over the crackers. Spread it evenly. Sprinkle some fresh raspberries on top. Repeat these layers until you use all the ingredients. Finish with the cream layer on top. Cover the dish with the plastic wrap. Refrigerate for at least 6 hours or overnight. This allows the flavors to mix and the cake to set nicely. To get the best whipped cream, start with cold tools. Chill your mixing bowl and beaters. This helps the cream whip faster. Use heavy whipping cream for a rich taste. Whip the cream on medium speed. Gradually add powdered sugar for sweetness. Add vanilla and lemon juice as you mix. Stop when you see stiff peaks form. This means your cream is ready. To keep your cake light, be gentle when mixing. After whipping the cream, fold it into the mascarpone. Use a spatula to lift and turn the mixture. This keeps air in the cream. Don't stir too hard. You want a fluffy mix, not a flat one. Layer the cake carefully, too. Each layer needs to stay light and airy. When serving your cake, think fresh and colorful. Add extra raspberries on top for a pop of color. Fresh mint leaves make a nice touch, too. You can slice the cake into neat pieces. Serve it chilled for the best taste. Consider pairing it with herbal tea or lemonade. This cake is perfect for summer gatherings. {{image_2}} You can switch up the raspberries for other fruits. Think about using strawberries, blueberries, or blackberries. Each fruit gives a new twist to the cake. Strawberries add sweetness. Blueberries bring a fun pop of color. Blackberries offer a tart flavor. Don’t be afraid to mix fruits. A blend can make the cake even more exciting. While the mascarpone cheese is creamy and rich, you can try other bases. Cream cheese can give a tangy taste. Greek yogurt can add a healthy twist. If you want a lighter texture, use whipped topping. Just remember to adjust the sweetness based on your choice. This little change can make a big difference in flavor. Want to make your cake stand out? Try adding flavors like almond extract or coconut. A dash of almond extract adds warmth. A bit of coconut gives a tropical touch. You can also fold in lemon curd for a zesty kick. Another option is to sprinkle crushed cookies between layers for crunch. These little touches can boost the taste and make your cake special. To keep your No-Bake Lemon Raspberry Icebox Cake fresh, store it in the fridge. Use an airtight container or wrap it well in plastic wrap. This helps prevent it from absorbing other smells in the fridge. If you have leftovers, make sure you cover them tightly. This way, you keep the flavors bright and tasty. In the fridge, this cake lasts about 3 to 4 days. The flavors will deepen as it sits, making it even better. Just remember to check for any signs of spoilage, like off smells or changes in texture. If anything seems off, it's best to toss it. If you want to keep the cake longer, freezing is a great option. To freeze, slice the cake into pieces. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy a slice anytime! It will stay good for about 1 to 2 months in the freezer. When ready to eat, let the slices thaw in the fridge overnight. Enjoy the tangy lemon and sweet raspberry flavors again! Yes, you can make this cake ahead of time. It actually tastes better after chilling. I suggest making it a day before you plan to serve it. This way, the flavors blend well, and the cake sets nicely. If you can't find mascarpone cheese, you have options. You can use cream cheese or ricotta as a substitute. Just make sure to mix them well for a smooth texture. Add a bit of cream to soften it up, if needed. The cake is set when it feels firm to the touch. After chilling for at least six hours, it should hold its shape. You can also check the layers. They should look stable and not ooze out when you cut into them. You now have all the tools to create a delicious icebox cake. We covered the essential ingredients, from the complete list to handy substitutions. The step-by-step guide showed you how to whip, fold, and assemble your cake with ease. Remember the tips for perfect whipped cream and fluffy texture. Don’t forget to explore fun variations and the best ways to store your creation. Enjoy making this cake, and share it with family and friends for a special treat. With the right steps, you can craft a delightful dessert.

No-Bake Lemon Raspberry Icebox Cake

Indulge in a slice of summer with this Zesty Lemon Raspberry Icebox Cake that’s both refreshing and easy to make! Layered with creamy mascarpone, tangy lemon, and fresh raspberries, this dessert is perfect for any occasion. With just a few simple ingredients and no baking required, you can whip up a delightful treat that everyone will love. Click through to discover the full recipe and impress your friends and family with this stunning cake!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh raspberries (plus extra for garnish)

1 cup heavy whipping cream

1 cup mascarpone cheese

1/2 cup powdered sugar

1 tablespoon vanilla extract

Zest of 1 lemon

2 tablespoons fresh lemon juice

16-20 graham crackers (or digestive biscuits)

Fresh mint leaves (for garnish)

Instructions
 

In a medium bowl, whip the heavy cream with an electric mixer until it starts to thicken. Gradually add the powdered sugar, vanilla extract, and lemon juice; continue whipping until stiff peaks form.

    In a separate bowl, combine the mascarpone cheese with lemon zest. Carefully fold the whipped cream mixture into the mascarpone until well combined and fluffy.

      Prepare a 9x5 inch loaf pan by lining it with plastic wrap, leaving overhang on the sides for easy removal later.

        Place a layer of graham crackers at the bottom of the pan, breaking them as necessary to fit. Spoon a layer of the lemon-mascarpone mixture over the crackers, spreading evenly. Sprinkle some fresh raspberries on top.

          Repeat layers, starting with graham crackers, then lemon-mascarpone mixture, followed by raspberries, until all ingredients are used, finishing with a layer of the cream mixture on top.

            Cover the dish with the overhanging plastic wrap and refrigerate for at least 6 hours or overnight, allowing the flavors to meld and the cake to set.

              To serve, gently lift the cake out of the pan using the plastic wrap. Slice into pieces and serve garnished with extra raspberries and mint leaves.

                Prep Time: 20 minutes | Total Time: 6 hours (plus chilling) | Servings: 10-12