Description
This no-bake Lemon Cream Cake features a zesty lemon filling layered between crunchy graham crackers, creating a refreshing dessert perfect for warm gatherings. Easy to prepare and chilled to perfection, it’s a delightful treat that will impress your guests!
Ingredients
Scale
- 1 cup of fresh lemon juice (about 4–6 lemons)
- 1 tablespoon of lemon zest
- 1 cup of granulated sugar
- 1 (8 oz) package of cream cheese, softened
- 1 (12 oz) container of whipped topping (like Cool Whip)
- 1 (14 oz) package of graham crackers
- 1 cup of milk
- 1 teaspoon of vanilla extract
- Fresh lemon slices and mint leaves for garnish (optional)
Instructions
- Start by juicing your lemons. Roll them on the counter with your palm to get the juices flowing before cutting them in half. Squeeze out enough juice to measure 1 cup. Strain the juice to remove any seeds or pulp if you prefer a smoother filling.
- In a mixing bowl, combine the fresh lemon juice, lemon zest, and granulated sugar. Whisk them together until the sugar is fully dissolved (about 2-3 minutes).
- Add the softened cream cheese to the lemon mixture. Using an electric mixer, beat the cream cheese until its smooth and creamy, ensuring there are no lumps.
- Gently fold in the whipped topping using a spatula to maintain a light and airy texture. Be careful not to overmix.
- Add the milk and vanilla extract to the mixture, stirring until everything is well combined. The filling should be smooth and creamy with a bright lemon flavor.
- Grab a 9×13 inch baking dish. Lay down a single layer of graham crackers at the bottom of the dish, breaking them if needed to fit.
- Spread half of the lemon filling over the layer of graham crackers, using a spatula to evenly distribute it.
- Add another layer of graham crackers on top of the filling, then spread the remaining lemon filling over this layer, smoothing it out nicely.
- Finish with a final layer of graham crackers on top to create a nice texture and structure for the cake.
- Cover the baking dish with plastic wrap or aluminum foil to keep the cake moist while it chills.
- Place the cake in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the graham crackers to soften.
- Once chilled and set, remove the cake from the refrigerator and uncover it. The graham crackers will have absorbed some of the filling, making it easier to cut.
- Using a sharp knife, cut the cake into squares or rectangles, wiping the knife with a damp cloth between cuts for clean edges.
- Garnish each piece with a fresh lemon slice and a sprig of mint for a beautiful presentation.
- Serve chilled and enjoy the delightful combination of tangy lemon and creamy filling!
Notes
- For added flavor, consider mixing in crushed berries like raspberries or blueberries into the lemon filling.
- For a more decadent version, drizzle some lemon glaze over the top before serving by mixing powdered sugar with lemon juice until desired consistency is reached.
- Prep Time: 20 minutes
- Cook Time: 0 minutes