If you are looking for a creamy and refreshing dessert, this key lime icebox cake is just the thing. It is no bake and features layers of graham crackers with a sweetened condensed milk and key lime juice filling. It is simple to make and perfect for summer.
When the heat starts to crack up outside, it gets harder and harder to want to turn on the oven inside. That is where no-bake desserts come in handy.
You can still have a sweet treat without spending the day baking and heating up the kitchen. Plus this icebox cake recipe is easy to make, so you are just winning all the way around.
This icebox cake is basically a mashup of two longtime favorite summer desserts. It has the flavors of no bake key lime pie but is build in layers like our favorite no bake eclair cake.
I made it for Father’s Day because all of the dads at family dinner love key lime recipes. They regularly request something key lime on their birthdays.
So, I figured a key lime treat would be perfect. Plus, there is something extra refreshing about a light and creamy key lime dessert during the summer.
Of course it was a hit. Even my sister and niece, who don’t really love lemon and lime treats, went back for seconds.
I hope you give it a try and love it just as much as we did!
Carlee’s Tips and Tricks
It is hard to find fresh key limes here in the Midwest. So, I tend to buy the bottled key lime juice.
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Because we have only had desserts made with fresh key limes a few times, our tastebuds don’t know the difference. We think the bottled juice makes great desserts!
You can also use regular lime juice if that is easier. Either buy some persian limes and juice them or use a bottle of lime juice.
The flavor will be slightly different because key limes tend to be a bit more floral and a bit less tart. However, either kind of lime juice would be delicious in this dessert.
Ideally you would make this icebox cake the day before. Giving it plenty of time in the fridge allows the graham crackers to soften and the filling to firm up a bit. That is what gives it that “cake” texture.
You definitely want to give it at least a few hours in the fridge. Though, obviously it is technically edible whenever.
Okay, I think that is all we need to know to be successful. Now, lets get to the recipe!
Key Lime Icebox Cake
Ingredients
- 8 ounces cream cheese softened
- 1 14 oz can sweetened condensed milk
- ¾ cup key lime juice
- 1 8 oz. tub Cool Whip or whipped cream – see notes
- 1 box graham crackers 3 sleeves
Topping
- 1 8 oz. tub Cool Whip fresh whipped cream or cream cheese whipped cream also work – see notes
Instructions
- In a large bowl, whip 8 ounces cream cheese until it is creamy and lump free.
- Mix in 1 14 oz can sweetened condensed milk a little bit at a time, until it is fully incorporated.
- Add the ¾ cup key lime juice and mix until uniform.
- Fold in 1 8 oz. tub Cool Whip.
- Layer 1 sleeve of graham crackers on the bottom of a 9×13-inch pan. Top with half of the key lime mixture.
- Repeat with another layer of graham crackers, the rest of the key lime mixture, and the last layer of graham crackers.
- Spread 1 8 oz. tub Cool Whip or the topping of your choice over the top of the graham crackers.
- Cover and chill for at least 4 hours (overnight preferred) before cutting into slices and serving.
Notes
- You can use regular lime juice instead of key lime juice if you want to.
- If you are juicing fresh limes, save a little bit of zest to sprinkle over the top.
- If you prefer to use fresh whipped cream, replace each tub of Cool Whip with 1½ cups heavy cream, 3 Tablespoons of powdered sugar and 1 teaspoon of vanilla extract.
- I also like using cream cheese whipped cream as the topping. The cream cheese adds both flavor and stability to the mix.
- You could also spread a tub of partially melted vanilla frosting over the top to mimic an eclair cake more closely.
Video
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