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5 from 11 votes

Lemon Icebox Cake

Prep time
20 mins
Cook time
0 mins
Total time
20 mins



  • 10 oz of GF lemon sugar cookies
  • 6 tbsp butter, melted
  • 1 tbsp granulated sugar
  • pinch of salt


  • one 14 oz can sweetened condensed milk
  • one 8 oz package softened cream cheese
  • zest from 1 lemon
  • ¼ cup fresh lemon juice
  • ½ cup heavy whipping cream & 1 tbsp sugar (or 1 cup Cool Whip)


  • whipped cream
  • sliced lemon 


  1. Use a food processor to turn the cookies into crumbs, or crumble the cookies up using your hands with the bag closed.
  2. In a medium bowl, add the cookie crumbs, melted butter, 1 tbsp granulated sugar, & salt.
  3. Press mixture into the bottom of a 9 inch pie plate, and up on the sides.
  4. Place pie pan in freezer until firm, for at least 15 minutes.
  5. In a separate bowl, combine the sweetened condensed milk, cream cheese, lemon zest, & lemon juice until smooth.
  6. Use an electric mixer to beat heavy whipping cream and sugar until stiff peaks form.
  7. Fold whipped cream into condensed milk mixture.
  8. Can add a cup of Cool Whip instead especially if you don't have an electric mixer.
  9. Pour filling into crust and smooth on top with a spatula.
  10. Refrigerate until firm, for at least 2 hours, or can do overnight which I did.
  11. Garnish with whipping cream and sliced lemon.
Gluten-free Lemon Icebox Pie topped with whipped cream
Making a gluten-free Gluten-free Lemon Icebox Pie
Gluten-free Lemon Icebox Pie
Dish Type:
Dessert, Cakes
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