Best Raspberry Lemon Icebox Cake Recipes

Raspberry-Lemon Icebox Cake image

Provided by Patricia Heaton

Yield 8 servings

Number Of Ingredients 6

2 1/2 cups heavy cream
6 ounces cream cheese, softened
1 cup confectioners' sugar
Zest and juice of 1 lemon
1/2 pint fresh raspberries
24 packaged gingersnaps

Steps:

In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside.
In a large bowl, combine the cream cheese and confectioners' sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream.
Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it's ready to serve).
Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all.
Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices.

Raspberry Lemon Icebox Cake image

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 5

3 cups heavy whipping cream (very cold)
1/4 cup granulated sugar
2 tablespoons lemon zest + 2 tablespoons fresh lemon juice (from about 2 medium lemons)
3 sleeves graham crackers (8 double crackers each)
1 pound fresh raspberries

Steps:

Add whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or add to a large bowl and use the whisk attachments on a hand blender. Or whisk by hand, if you're feeling up to it! Whip cream on medium speed until it begins to thicken. Add sugar and lemon juice and continue whipping until soft peaks form. Don't whip until very stiff; it makes the cake too difficult to assemble! With a spatula or wooden spoon, fold in the lemon zest.
Smear a little whipped cream on the bottom of a 9-inch x 13-inch baking dish. This will help to hold the first layer of graham crackers in place. Lay a single layer of graham crackers over the whipped cream, breaking a few apart if necessary to make them fit. Add 1/3 of the whipped cream to the graham crackers and smooth. Top with 1/3 of the raspberries - if they're large ones, I like to break them in half first. Top with another layer of graham crackers, another 1/3 of the whipped cream, and another 1/3 of the raspberries. Then add the remaining graham crackers and spread on the last of the whipped cream. Top decoratively with remaining raspberries.
Carefully cover with plastic wrap and refrigerate for at least 4 hours, up to 36 hours.
Remove from fridge, cut into squares, and serve.