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Raspberry-Lemon Icebox CakeRaspberry-Lemon Icebox Cake

Servings 8 servings


  • 2 ½ cups heavy cream
  • 6 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • zest and juice of 1 lemon
  • ½ pint fresh raspberries
  • 24 packaged gingersnaps


  1. In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside.

  2. 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.

  3. Line a 9 × 3-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).

  4. 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.

  5. 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.