Key Lime Icebox Cake
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Key Lime Icebox Cake is a no-bake cake that’s effortless to make. It’s a delicious, super easy dessert with layers of fluff and vanilla cookies. This tart, tangy, and creamy recipe is the perfect no-bake, make-ahead dessert.
Key Lime Icebox Cake
A cold ‘cake’ with whipped cream is my all-time favorite spring and summer dessert. I love the texture of fluffy whipped cream and crunchy cookies. It’s the perfect cool and tangy dessert with sweet, tart flavors. Similarly, you’ll enjoy this Strawberry Icebox Cake.
What you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- cream cheese, softened
- powdered sugar
- sweetened condensed milk
- key lime juice, Nellie and Joe’s or fresh
- lime zest, or key lime zest
- Whipped cream
- vanilla sandwich cookies
Key Lime Icebox Cake Substitutions
You can make a ‘cake’ out of this or make it in individual dessert cups or small canning jars.
You can replace the vanilla sandwich cookies with lemon sandwich cookies, Nilla wafers, or shortbread cookies.
Can I make this dessert in advance?
Also, you can make this dessert up to 2 days ahead. However, the longer it sits the more soggy the cookies will become. Ideally, it can sit 8 to 12 hours before serving.
Key Lime Icebox Cake Tips
- Soften the
cream cheese before mixing. This will help you create a smooth filling without lumps. - Make sure to use fresh lime zest for the best flavor. It enhances the lime taste and gives the dessert a more vibrant flavor.
- Let the cake chill for at least 3 hours. This helps the cookies soften into a cake-like texture.
- Spread the filling evenly between the cookie layers. This will help the cake hold together better.
Key Lime Icebox Cake FAQ
Yes, regular lime juice works, but Key lime juice has a more intense, slightly sweeter flavor. If you use regular limes, the taste might be a bit more tart.
It stays fresh in the fridge for about 3-4 days. Make sure to cover it well to prevent it from drying out.
You can use homemade whipped cream as a substitute. Just whip heavy cream with a little sugar until it’s light and fluffy, then use it in place of Cool Whip.
Key Lime Icebox Cake is an easy, no-bake dessert that delivers a burst of fresh lime flavor in every bite. It’s perfect for summer gatherings or whenever you want a light, refreshing dessert that doesn’t take much effort. The combination of creamy lime filling and softened cookies creates a satisfying treat that everyone will love.
Key Lime Icebox Cake
Ingredients
- 16 ounces cream cheese softened
- 3 tablespoons powdered sugar (aka confectioners)
- 1 cup sweetened condensed milk
- ⅓ cup Nellie & Joe’s Key West Lime Juice
- 1 tablespoon lime zest
- 8 ounces Cool whip
- 25 ounce package vanilla sandwich cookies or lemon
Instructions
- Using an electric mixer, beat the cream cheese and powdered sugar until smooth.
- Beat in the condensed milk, key lime juice, and lime zest until incorporated and smooth.
- Fold in the Cool Whip.
- Place mixture in the fridge for about 1-2 hours to firm up.
- I find it easiest to use an 7 or 9-inch spring form pan so that I can remove the sides for presentation. You can use any equal-size pan.
- Divide the cookies into 3 equal portions. Line the bottom of your pan with one layer of cookies and 1/3 of the key lime pudding mixture. Repeat.
- Garnish with key limes, strawberries, mint, or broken cookies.
- Cover and place in the fridge for about 3 hours before cutting to set completely.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.