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Lemon Ginger Icebox Cake

Total Time

Prep: 20 min. + chilling


12 servings

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
Lemon Ginger Icebox Cake Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.
Editor’s Note: This recipe was tested with Anna's Ginger Thins Swedish cookies.

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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