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This No-Bake Lemon Icebox Cake is quick to throw together. Layers of ladyfingers, lemon mousse and whipped cream make up this delectable dessert.

No-Bake Lemon Shortcake Icebox Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Julianne Dell
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 12-15 slices


This No-Bake Lemon Shortcake Icebox Cake is layers of soft ladyfingers, lemon cheesecake mousse and whipped cream. This is one recipe you’ll make time and time again. 


For the mousse:

  • 2 cups heavy whipping cream
  • 1 ¼ cup powdered sugar
  • 8 ounces cream cheese, softened
  • 1 can Lucky Leaf Lemon Pie Filling
  • ½ cup Powdered confectionary sugar
  • Zest of one large lemon
  • For the shortcake:
  • 2 cup milk
  • 2 teaspoon pure vanilla extract
  • 2 packages ladyfingers (7oz size)


  1. For the mousse: Place your mixing bowl in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until it’s bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside in the refrigerator until needed.
  2. To soften the cream cheese, remove the wrapper and place on a microwave-safe plate. Microwave for 15-20 seconds.
  3. In a large mixing bowl, beat the softened cream cheese on medium-high using the paddle attachment until the cream cheese is light and fluffy, and free of lumps. Scrape down the sides of the bowl.
  4. Next add the Lucky Leaf Lemon Pie Filling and zest from one large lemon. Continue beating on medium-high speed until all ingredients are well combined, scraping down the bowl as needed. Slowly add powdered sugar and beat until incorporated.
  5. Take 2 cups of the prepared whipped cream and gently fold into the lemon cream cheese mixture and fold over and over until all ingredients are well mixed.
  6. For the layers: To assemble the dessert, line the bottom of a 9-inch square dish with parchment paper.
  7. In a small bowl, combine the milk and vanilla extract. Dip the top and bottom of each ladyfinger in the milk mixture and line the bottom of the dish with one layer of dipped ladyfingers. You may need to cut the ladyfingers in order to fit two rows into the dish.
  8. Once the bottom layer is built, spread half the lemon mousse over top. Then, add the next layer of dipped ladyfingers followed by the remaining mousse, spreading evenly.
  9. Lastly, spread the remaining prepared whipped cream over the top of the mousse. Cover this and refrigerate for 4 to 6 hours to allow the layers to set. Serve with fresh berries.