Description
This easy lemon refrigerator cake is a no-bake dessert perfect for summer. It features layers of lemon cream cheese filling and cookies, creating a delightful chilled lemon cake.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 (8 ounce) container whipped topping, thawed
- 1 (10.5 ounce) package vanilla wafers or graham crackers
- Optional: fresh berries for garnish
Instructions
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Stir in the lemon juice and lemon zest.
- Gently fold in the thawed whipped topping until well combined.
- Arrange a layer of vanilla wafers or graham crackers in the bottom of an 8×8 inch baking dish.
- Spread half of the lemon cream cheese mixture over the cookie layer.
- Repeat with another layer of cookies and the remaining lemon cream cheese mixture.
- Top with a final layer of cookies.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld and the cake to set.
- Before serving, you can garnish your lemon refrigerator cake with fresh berries if desired.
Notes
- Ensure your cream cheese is fully softened for a smooth filling.
- For a firmer cake, use more cookies and less filling.
- This lemon biscuit cake recipe is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg