Pink Lemonade Icebox Cake – a delicious recipe with fresh raspberries, lemon juice, heavy whipping cream, cream cheese, powdered sugar, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Combine raspberries and 1 tablespoon lemon juice in the bowl of a food processor; process 30 seconds or until very smooth. Strain raspberry mixture through a fine mesh sieve; discard solids.
2
Beat cream at medium-high speed with an electric mixer just until soft peaks form; set aside. Combine cream cheese, raspberry mixture, remaining 6 tablespoons lemon juice, and sugar in a large bowl; beat at medium-high speed with an electric mixer 3 minutes or until pale and smooth. Gently fold in whipped cream and lemon zest.
3
Arrange cookies in a 9-inch circle, edges touching, to create a single layer on a 10-inch cake stand. Carefully spread 1 1/2 cups cream mixture evenly over cookies, leaving a 1/4-inch border. Repeat to create 6 additional layers, finishing with cream cheese mixture. Chill at least 4 hours. Top with lemon slices, if desired.
1812
kcal
Calories
175
g
Fat
55
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 ounces fresh raspberries, 7 tablespoons fresh lemon juice, divided, 4 cups heavy whipping cream, 12 ounces cream cheese, softened, and more.
Yes, Pink Lemonade Icebox Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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