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Lemon Ginger Icebox Cake

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It’s a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons grated lemon zest
  • 1 jar (10 ounces) lemon curd
  • 2 cups heavy whipping cream
  • 2 packages (5-1/4 ounces each) thin ginger cookies
  • 2 tablespoons chopped crystallized ginger


  • In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form.
  • Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.
Nutrition Facts
1 piece: 521 calories, 31g fat (19g saturated fat), 93mg cholesterol, 340mg sodium, 54g carbohydrate (34g sugars, 0 fiber), 4g protein.

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Average Rating:
  • Kelly
    Jul 7, 2020

    This is a delicious no fuss dessert! We loved it. To describe I would say gingerbread with a touch of lemon and cheesecake flavor. Saving in my favorites. I used the Annie’s ginger thins.

  • jbc549
    Nov 24, 2018

    I want to try this. It looks great. I've been shopping for the cookies and only find round ones. Can you tell me what type to buy that are square or rectangle to fit into the dish? Plus I'm having trouble finding thin ones. Thanks.

  • 1Heart4Jesus
    Nov 12, 2018

    Definitely a keeper! I will make this over and over again. Great for summer, but also a little something different for the Holidays.

  • Brent
    Jun 18, 2018

    So delicious! Perfect dessert for a hot day.

  • japroscia
    Aug 26, 2017

    This cake was excellent with the perfect amount of tang.