Beat the heat with this dreamy Key lime icebox cake! This no-bake wonder feels like citrus-kissed sunshine in every light and tangy bite.
What’s not to love about sweet graham crackers and a cloud-like, sweet-tart Key lime and cream filling? Top it with whipped cream for the perfect slice.
Make it ahead for your next gathering and watch faces light up at first bite.
The recipe uses simple ingredients and requires zero baking but delivers maximum impact.
Why You’ll Love This Key Lime Icebox Cake
No-Bake Wonder: This refreshing dessert requires zero oven time, making it perfect for keeping your kitchen cool.
Time-Saver: The prep work takes just 20 minutes. Then, let the refrigerator do the heavy lifting while you focus on other tasks.
Make-Ahead: The cake actually improves when made a day in advance. The graham crackers soften and meld perfectly with the creamy filling, making it an ideal dessert for entertaining.
Citrusy Flavor: Tangy Key lime juice, sweet condensed milk, and billowy whipped cream create an irresistible citrusy dessert. It’s light, creamy, and utterly delicious.
Ingredients
- Key Lime Juice: It provides the signature tangy flavor and helps set the filling through a reaction with the condensed milk.
- Lime Zest: It adds an intense citrus aroma and bright flavor without additional liquid.
- Sweetened Condensed Milk: This sweet, concentrated milk product creates a creamy, stable filling.
- Pure Vanilla Extract: It adds depth and warmth to balance the tartness of the lime.
- Heavy Whipping Cream: Whip it into stable peaks to create an airy, mousse-like texture in the filling and a creamy topping.
- Powdered Sugar: It stabilizes the whipped cream and adds sweetness without graininess.
- Graham Crackers: Sweet, honey-flavored crackers soften in the fridge to create a cake-like texture.
- Key Lime Curd: A rich, smooth citrus spread with Key lime juice, eggs, and butter. It adds an extra layer of intense lime flavor.
How to Make Key Lime Icebox Cake
Since this is a no-bake treat, all you have to do is prepare it and chill it.
1. Whip the cream. Add the heavy whipping cream and powdered sugar to a large mixing bowl. Whip using a hand or stand mixer until stiff peaks form. Reserve 1 cup of the whipped cream in a separate bowl. Cover and refrigerate it for later use as garnish.
2. Make the filling. Add the sweetened condensed milk, Key lime juice, lime zest, and vanilla extract to another bowl. Whisk to combine. Gently fold the remaining whipped cream (about 1 1/2 cups) into the lime mixture until smooth and fluffy.
3. Assemble. Spread a thin layer of Key lime filling on the bottom of a 9×13-inch baking dish. This helps anchor the graham crackers. Then, arrange a layer of graham crackers over the filling, breaking them as needed to create a snug fit. Spread one-third of the Key lime filling evenly over the graham crackers. Add a thin layer of Key lime curd over the filling for extra flavor.
4. Repeat. Add another layer of graham crackers, Key lime filling, and optional curd. Finish with a final layer of graham crackers on top. Spread or pipe the reserved whipped cream over the top graham cracker layer.
5. Chill. Cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours, preferably overnight, to allow the layers to set.
6. Serve. Before serving, garnish with fresh lime slices, zest, and a sprinkle of crushed graham crackers. Slice into squares and serve cold.
Tips for the Best Key Lime Icebox Cake
- Fresh is best. Fresh Key lime juice will provide the most authentic flavor, but bottled works, too. Ensure it’s 100% pure Key lime juice without additives.
- Zest the right way. Only zest the green part of the lime. Avoid the white pith, which can add bitterness to your filling.
- Ditch the sogginess. Don’t over-saturate the graham crackers when spreading the filling. Use even, thin layers to maintain structure.
- Leave it alone. Allow at least 6 hours of chilling time. However, overnight resting yields the best texture as it allows the graham crackers to soften.
- Go homemade for the best results. Store-bought Key lime curd works perfectly fine, but homemade allows control over sweetness and tanginess. Both versions add an extra layer of citrus flavor.
- Have fun and experiment. Try different citrus combinations like lemon-lime, orange, or grapefruit. Substitute regular graham crackers with chocolate ones (especially with orange filling!) or Biscoff cookies. You can also add coconut to the filling for a tropical twist.
How to Store
Keep leftover cake fresh with these tips.
To Store: Cover the icebox cake loosely with plastic wrap and refrigerate it for 3-4 days. The graham crackers will become softer the longer it’s stored, so it’s best consumed within 1-2 days.
To Freeze: Place individual slices on a parchment-lined baking tray and freeze for 1-2 hours until hardened. Then, wrap each piece in plastic wrap and store them in an airtight container for up to 1 month. Allow the frozen cake to thaw at room temperature for 15-20 minutes before serving.
Key Lime Icebox Cake
12
servings20
minutes350
kcalThe Key lime icebox cake is a guaranteed crowd-pleaser! With layers of graham crackers and a Key lime filling, it’s full of tangy flavor.
Ingredients
- For the Key Lime Filling:
2 1/2 cups heavy whipping cream, cold
1/3 cup powdered sugar
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice, fresh or bottled
1 tablespoon lime zest
1 teaspoon pure vanilla extract
- For the Layers:
12-14 full sheets (about 1 1/2 packages) of graham crackers
1 cup Key lime curd, optional but recommended
- For Garnish:
Fresh lime slices or zest
Crushed graham crackers
Instructions
- Add the heavy whipping cream and powdered sugar to a large mixing bowl. Whip using a hand or stand mixer until stiff peaks form. Reserve 1 cup of the whipped cream in a separate bowl. Cover and refrigerate it for later use as garnish.
- Add the sweetened condensed milk, Key lime juice, lime zest, and vanilla extract to another bowl. Whisk to combine. Gently fold the remaining whipped cream (about 1 1/2 cups) into the lime mixture until smooth and fluffy.
- Spread a thin layer of Key lime filling on the bottom of a 9×13-inch baking dish. This helps anchor the graham crackers. Then, arrange a layer of graham crackers over the filling, breaking them as needed to create a snug fit. Spread one-third of the Key lime filling evenly over the graham crackers. Add a thin layer of key lime curd over the filling for extra flavor.
- Add another layer of graham crackers, Key lime filling, and optional curd. Finish with a final layer of graham crackers on top. Spread or pipe the reserved whipped cream over the top graham cracker layer.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours, preferably overnight, to allow the layers to set.
- Before serving, garnish with fresh lime slices, zest, and a sprinkle of crushed graham crackers. Slice into squares and serve cold.
