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Chilled Lemon Delight

Category: Desserts That Transform Moments

This no-bake lemon ice cake is a super refreshing chilled dessert with simple stuff you probably have. Mix together cream, soft cheese, and lemon pudding for an airy filling. Stack it up with butter cookies and chill for a few hours. It’ll set up into a frosty treat you can jazz up with fresh raspberries or blueberries. The light lemon bite goes perfectly with the cookie crunch and feels so summery. Keeps things pain-free and fun for everyone on hot days.

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Created By Mia Laurent
Updated on Sat, 14 Jun 2025 01:00:03 GMT
A vanilla cake slice with raspberries on a plate. Pin
A vanilla cake slice with raspberries on a plate. | chefmiarecipes.com

This tangy fridge treat is a summer classic at my house. You don't need to turn on the oven, and every cool, creamy bite tastes like sunshine. Chilled layers of soft shortbread, zesty lemon cream, and fresh berries make every hot day feel like a vacation.

I first whipped this up for a big family picnic, and now everyone keeps asking for it at gatherings. My kids love how fruity and cool it tastes. I love how quick and simple it is to make.

Tasty Ingredients

  • Cream cheese: Softened to room temp for a smooth, dreamy base
  • Instant lemon pudding: Packs in a punchy lemon kick. Try premium brands for the best flavor
  • Freshly squeezed lemon juice: Adds a real fresh taste. Go for organic if you can
  • Vanilla: Balances the flavors. A splash of real vanilla goes a long way
  • Half-and-half milk: Makes everything luscious and super creamy. Pick a quality milk
  • Whipped cream: Lightens things up—I use real cream or your favorite whipped topping
  • Shortbread cookies: Any kind works. They hold the layers together and make it a breeze to assemble
  • Fresh berries: For bursts of color and brightness. Use whatever berry is in season

Simple Step-by-Step Guide

Chill and serve
Cover your finished dessert and chill it in the fridge for at least six hours. Top with fresh berries before digging in
Sprinkle cookie topping
Crumble up leftover cookies and sprinkle over the top for an extra crunchy bite
Build more layers
Spoon half of the leftover lemon cream on top of your cookie layer. Add another round of cookies, then finish with the last of the lemon mixture
Get your layering started
Smooth a quarter of the cream over the bottom of your dish, add a single layer of cookies, pressing down gentle
Fold in whipped cream
Use a spatula or wooden spoon to gently fold in the whipped cream. Go easy—don't stir hard or you'll knock out all the air
Mix in milk step by step
Pour in half the milk and mix on low. Once it's smooth, add the rest of the milk and keep beating until fluffy
Add lemon pudding and flavor
Toss in the lemon pudding mix, lemon juice, and vanilla. Beat together until the color is nice and yellow and the aroma is amazing
Beat cream cheese until smooth
Grab your mixer and beat room-temp cream cheese until it's really creamy—about two or three minutes. Bye-bye, lumps
A chocolate cake with chocolate sticks, raspberries, and lemons. Pin
A chocolate cake with chocolate sticks, raspberries, and lemons. | chefmiarecipes.com

Good to know

This makes twelve hearty slices, perfect for groups
You can prep it a day ahead with no trouble
Tastes amazing chilled straight from the fridge
It's light, creamy, fruity, and never heavy

What I love most

My favorite part is always those first few bites after a hot summer night. I love sharing a slice outside in the backyard, especially with my mom—she's a huge fan of lemony sweets

A layer of vanilla cake topped with raspberries and citrus fruits. Pin
A layer of vanilla cake topped with raspberries and citrus fruits. | chefmiarecipes.com

How to store it

This dessert stays good for three days if you keep it covered and chilled. It's easiest to grab pieces straight from the dish. Freezing isn't great since the cream goes runny. Always add your berries fresh so they stay nice and crisp

Swap it up

If you don't have shortbread cookies, swap for butter cookies or even ladyfingers. No instant pudding? Use homemade vanilla pudding plus lemon juice. Whipped cream can be replaced with vegan whip, so you can make this totally plant-based

Serving ideas

Make it fancy by piling on lots of fresh berries like raspberries, blueberries, or strawberries. Grate a little lemon zest on top for extra zing. A spoonful of fruit sauce is awesome too

How it started and family vibes

No-bake fridge cakes like this are a favorite all over Germany. Everybody seems to have a family version. They popped up in the 1950s as a fun, modern dessert. Now, you can't imagine summer without them. My grandma still swears by the cookie layers, and now my little family digs it too

Common Recipe Questions

→ How long should you chill the lemon ice cake?

Let it sit in the fridge at least six hours, but overnight is even better for top results.

→ Can I swap out Lorna Doone cookies?

Absolutely, any butter cookies or shortbread work great for this cake too.

→ What berries make the best topping?

Fresh raspberries, blueberries, or strawberries all pair really well with the lemon flavor.

→ Do I need an electric mixer for the cream?

If you put in a little elbow grease, you can whip it by hand too, but a mixer sure makes it easier.

→ Can you make the ice cake ahead of time?

Yep, making it a day early makes it even firmer and the flavors get better too.

lemon cake chilled

Cool lemony layers stack up with crisp cookies and a handful of fresh berries — this one just says summer.

Prep Time
15 minutes
Cooking Time
360 minutes
Total Duration
375 minutes
Created By: Mia Laurent

Recipe Category: Sweet Comfort

Skill Level: Beginner-Friendly

Recipe Cuisine: American

Recipe Yield: 12 Number of Servings

Dietary Categories: Vegetarian-Friendly

Ingredients You’ll Need

→ Topping ideas (optional)

01 Fresh strawberries
02 Fresh raspberries
03 Fresh blueberries

→ Cookie layers

04 60 Lorna Doone butter cookies

→ Creamy filling

05 227 g whipped cream, whipped until stiff
06 590 ml cream and milk blend (half milk, half cream)
07 2 teaspoons vanilla extract
08 120 ml lemon juice
09 192 g instant lemon pudding mix
10 227 g cream cheese, at room temp

Steps to Make It

Step 01

Top with fresh berries if you want and serve cold.

Step 02

Wrap it tight with plastic wrap and let it cool in the fridge for 6 hours minimum or overnight for best results.

Step 03

Break up the remaining cookies and sprinkle them right on top.

Step 04

Spread your last bit of the creamy mixture over the top and smooth things out.

Step 05

Another layer of butter cookies goes next.

Step 06

Take half the rest of your cream and smooth it over those cookies.

Step 07

Gently lay 24 butter cookies over the cream.

Step 08

Scoop out about a quarter of your creamy filling and spread it all over the bottom of a 23 x 33 cm baking dish.

Step 09

Gently fold the whipped cream into your mixture with a spatula or wooden spoon until it's all mixed in.

Step 10

Pour in half the milk and cream mix, give it a good stir, then mix in the rest and keep whipping until smooth.

Step 11

Add the pudding mix, lemon juice, and vanilla right into the cream cheese and mix it all up until smooth.

Step 12

Use a hand mixer on your room temp cream cheese in a big bowl until it’s totally smooth and creamy.

Extra Information

  1. Add grated lemon peel to the cream for an even bigger lemon boost.

Essential Tools

  • Hand mixer
  • Large mixing bowl
  • Spatula or wooden spoon
  • 23 x 33 cm baking dish
  • Plastic wrap

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Has milk, wheat (gluten), and might have traces of soy.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 328
  • Fat Content: ~
  • Carbohydrate Content: ~
  • Protein Content: ~