Description
A creamy, tangy lemon treat that melts in your mouth, perfect for summer gatherings. This easy no-bake cake requires no oven and is make-ahead friendly.
Ingredients
Scale
- 300 g graham crackers (about 10.5 oz)
- 250 g cream cheese (8 oz), softened
- 100 g powdered sugar (1 cup)
- 480 ml heavy whipping cream (2 cups)
- 120 ml fresh lemon juice (½ cup)
- Zest of 2 lemons
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl, beat cream cheese on medium speed until smooth, about 2 minutes. Gradually add powdered sugar and beat until combined.
- Fold in Whipped Cream: In another bowl, whip heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain, about 2 minutes.
- Add Lemon Juice and Zest: Pour in fresh lemon juice and lemon zest into the cream mixture. Fold gently to combine, taking care to maintain the lightness.
- Layer the Cake: Spread a thin layer of the cream mixture on the bottom of a 9×13-inch baking dish. Lay down 2 packs of graham crackers in a single layer on top. Repeat this process by alternating layers of the cream mixture and graham crackers, finishing with the cream topping.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
- Serve: Slice the cake into squares and serve chilled. Garnish with additional lemon zest or whipped cream if desired.
Notes
Store leftovers covered in the refrigerator for up to 3 days. This cake is best enjoyed fresh but keeps well.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 11g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg