Description
A no-bake, light dessert combining zesty lemon curd, fresh raspberries, and graham cracker crumbs. Chilled to perfection, this vegan-friendly icebox cake offers a vibrant, fruit-forward flavor with a delicate sponge-like texture.
Ingredients
2 cups graham cracker crumbs (store-bought or homemade)
3 cups fresh raspberries
3 cups heavy whipping cream (chilled)
1 cup lemon curd
1/2 cup powdered sugar (sifted)
Instructions
Line a 9×13-inch baking dish with plastic wrap
In a bowl, gently fold 2 cups graham cracker crumbs into 3 cups chilled heavy cream
Reserve 1/2 cup of the cream mixture for topping
Spread remaining crumb mixture in dish, pressing to evenly distribute
Arrange 3 cups fresh raspberries on top in a single layer
Spoon remaining cream mixture over berries
Chill cake uncovered for 30 minutes, then refrigerate for 4 hours
Garnish with lime zest (optional) before slicing into 12 serving pieces
Notes
For optimal cream stability, chill cream for 24 hours before use
Use blueberries or mixed berries as alternatives for seasonal variations
Cover with plastic wrap after chilling to prevent moisture absorption
Store refrigerated for up to 2 days
- Prep Time: 25
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 18g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg