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No Bake Lemon Shortcake Icebox Cake

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  • 2 cups milk
  • 2 teaspoons pure vanilla extract
  • 2 packages lady fingers (7 oz. size)


Make the Mousse:

  1. Step 1
    For the mousse: Place your mixing bowl in the freezer for 5-10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer on medium high speed to beat the heavy cream until bubbly. Slowly add 1 1/4 cup powdered sugar and continue beating on high speed until stiff peaks form. Set aside in fridge until needed.

  2. Step 2
    Soften cream cheese by removing the wrapper and placing it on a microwave safe plate. Microwave for 15-20 seconds.

  3. Step 3
    In a large miing 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 sides of bowl.

  4. Step 4
    Add lemon fruit filling and zest from large lemon.

  5. Step 5
    Continue beating on medium high speed until all ingredients are well combined, scraping down the bowl as needed. Slowly add 1/2 cup powdered sugar and beat until incorporated.

  6. Step 6
    Take 2 cups of the prepared whipped cream and gently fold into the lemon cream cheese mixture until all ingredients are well mixed.

Assemble dessert

  1. Step 1
    Line bottom of a 9 inch square dish with parchment paper.

  2. Step 2
    In small bowl, combine milk and vanilla extract. Dip the top and bottom of each ladyfinger in the milk mixture and line the bottom of the dish wtih one layer of the dipped ladyfingers. You may need to cut the ladyfingers in order to fit two rows into the dish.

  3. Step 3
    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.

  4. Step 4
    Lastly, spread the remaining prepared whipped cream over the top of the mousse. Cover dish and refrigerate for 4-6 hours to allow layers to set. Serve with fresh berries.

What others are saying about this recipe

  1. R king says:

    Lemon dessert

  2. R king says:

    Lemon dessert try this one

  3. R king says:


  4. Leslie says:

    When you get to the step to add the powdered sugar for the lemon mousse, how much do you use? You have already used the 1 1/4 cup in the whipping cream so there is none left!

    1. Lucky Leaf says:

      Thank you for finding our error. There was an additional 1/2 cup of powdered sugar that was missing. The recipe has been corrected.

  5. Monica J Llewellyn says:

    I’ve never used lady fingers in a dessert. Can you give more detail about dipping them in the milk? Are you actually dipping the whole lady finger in the milk?Thank you.

    1. Lucky Leaf says:

      Yes quickly dip the whole ladyfinger in the milk. It is to soften the cookie slightly.

  6. Geena says:

    Delicious! I had no Lemon pie filling, so, I made some homemade really quickly using raspberry preserves, water and cornstarch mixed w a little lemon juice and whisked over medium heat til it thickened to a gel like consistency ( guessing about 1cup water, 3TB cornstarch and 1/4 preserves, 2tsp lemon be safe, google pie filling recipe.). I then cooled it in the freezer before putting into the whipped creme cheese! I added a layer of raspberry preserves on the second layer of ladyfingers before putting the final mousse layer and then decorated the top w fresh raspberries.
    Thank you for this recipe, my family was surprised ( it came together so quickly and is very pretty!

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This recipe was created by


Julianne fell in love with baking at an early age and got her sweet tooth from her grandmother. In fact, her grandmother nicknamed her “Sugar” because she was always sneaking off with treats in her hands. Her favorite desserts are cheesecakes, cupcakes and a good, soft sugar cookie. She bakes because she loves to make people happy and loves to see the joy on their faces as they devour her treats.

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