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Key Lime Icebox Cake

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Key Lime Icebox Cake is a refreshing no-bake dessert with tangy key lime flavor, a creamy filling, and a buttery graham cracker crust. Perfect for hot summer days or any occasion when you need a quick and delicious dessert, this cake is sure to impress.

Ingredients

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup key lime juice (fresh or bottled)
  • 1 package (9 oz) graham crackers, crushed
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon lime zest (optional, for garnish)

Instructions

  1. Prepare the graham cracker crust: In a medium bowl, combine the crushed graham crackers and melted butter. Stir until the crumbs are evenly coated. Press this mixture into the bottom of a 9×13-inch baking dish and refrigerate while you prepare the filling.
  2. Make the filling: In a large bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and key lime juice and mix until fully combined.
  3. Combine: Gently fold the whipped cream into the cream cheese mixture until well incorporated.
  4. Assemble the cake: Spread half of the key lime filling over the graham cracker crust. Top with a layer of whole graham crackers, then add the remaining filling on top.
  5. Chill: Cover the cake and refrigerate for at least 4 hours or overnight to set.
  6. Garnish and serve: Before serving, garnish with lime zest, if desired. Slice and serve chilled.

Notes

Storage: Store in the refrigerator for up to 3 days. The cake should remain covered to keep it fresh.Freezing: You can freeze the cake for up to 1 month. Thaw in the refrigerator before serving.Variations: Use regular limes or even lemons if key limes are unavailable. You can also add fresh fruit or coconut to the topping for added texture.

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