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Key Lime Icebox Cake

A creamy and refreshing no bake dessert made with fluffy key lime filling, graham crackers, and whipped cream. This easy make-ahead summer dessert is cool, tangy, and perfect for parties and gatherings.
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Prep Time 20 minutes
Chill Time 6 hours
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 c heavy whipping cream
  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 1/2 c key lime juice
  • 1 tbsp lime zest
  • 1 tsp vanilla extract
  • 1 box graham crackers
  • lime slices for garnish

Method
 

  1. Add the cold heavy whipping cream to a large mixing bowl. Beat with an electric mixer on medium-high speed until stiff peaks form. The whipped cream should be thick and fluffy. Refrigerate while preparing the filling.
  2. In another large bowl, beat the softened cream cheese until completely smooth and creamy with no lumps remaining.
  3. Pour the sweetened condensed milk into the cream cheese mixture and mix until fully combined.
  4. Add the key lime juice, lime zest, and vanilla extract. Continue mixing until the filling becomes smooth, creamy, and slightly thickened.
  5. Gently fold the whipped cream into the key lime mixture using a rubber spatula. Fold slowly to keep the filling light and airy.
  6. Step 6
  7. Arrange a layer of graham crackers across the bottom of a 9x13 inch baking dish. Break crackers into smaller pieces as needed to fit the edges.
  8. Spread a layer of the creamy key lime filling over the graham crackers using a spatula.
  9. Repeat the layers of graham crackers and filling until all ingredients are used, finishing with a final layer of filling on top.
  10. Cover the baking dish tightly and refrigerate for at least 6 hours or overnight for the best texture.
  11. Top with whipped cream, fresh lime zest, and lime slices before serving. Slice and serve chilled.

Notes

  • Overnight chilling creates the softest cake texture.
  • Fresh lime juice gives the brightest flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Freeze for up to 1 month if desired.
  • The graham crackers soften more as the cake chills.