Easy No-Bake Ginger Lime Icebox Cake

5 from 1 vote

Easy No-Bake Ginger Lime Icebox Cake

This Easy No-Bake Ginger Lime Icebox Cake is creamy, zesty, and packed with fresh flavor. Layers of whipped filling and ginger cookies come together without ever turning on the oven. It’s the perfect refreshing dessert for warm days or anytime you want something light and delicious!

Prep Time20

Refrigerator Time8

Total Time8 20

Course: Dessert

Cuisine: American

Keyword: Ginger Lime Refrigerator Cake, Icebox Ginger Lime Cake, No-Bake Ginger Lime Icebox Cake

Servings: servings

Calories: 255kcal

Author: George - U Keep Cooking

Equipment

9" Springform Pan

Ingredients

2 (8 oz) bricks Cream Cheese (full fat) softened to room temperature)
¾ cup Powdered Sugar
¾ cup Lime Juice (about 6-8 limes)
2 tablespoons Lime Zest (divided in half) (to use as a topping)
1 tsp Vanilla Extract
2 cups Heavy Whipping Cream (beat into whipped cream)
1 (16 oz) box Gingersnap Cookies

Instructions

Beat the Cream Cheese: In a large bowl, I beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the Sweeteners and Flavor: I mix in the powdered sugar, lime juice, 1 tablespoon of lime zest, and vanilla extract until everything is smooth and well combined.
Whip the Cream: In a separate bowl, I beat the heavy whipping cream until stiff peaks form—this takes a few minutes but it makes the filling so light and fluffy.
Fold the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture. I go slow so it stays nice and airy.
Layer the Cake: In a 9-inch Springform pan, I spread a thin layer of the creamy filling on the bottom. Then I add a layer of gingersnap cookies, followed by more filling. I keep layering like that, ending with the creamy layer on top.
Chill the Cake: I cover the dish and pop it in the fridge for at least 8 hours—or overnight is even better. This gives the cookies time to soften and turn cake-like.
Garnish and Serve: Right before serving remove from the springform pan, I sprinkle the top with the remaining 1 tablespoon of lime zest. Then I slice and serve it cold—it’s super refreshing!

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