Lime Icebox Cake (Vegan)
This lime icebox cake hits all the right notes—refreshing, sweet, tangy, and incredibly simple to make. Bursting with fresh lime flavor, it’s also entirely dairy-free.
Ingredients
- 27 whole digestive cookies (you can also use cookie of your choice or graham crackers)
- 1½ cups plant based heavy cream - cold
- 12 oz plant based cream cheese - room temperature
- 1 cup powdered sugar
- 1½ tbsp lime zest
- 10 tbsp lime juice
Instructions
- Zest and juice the limes.
- To the bowl of a stand mixer, add the cream cheese. With a balloon whisk attachment, whip the cream cheese for 3 minutes at high speed.***You can also do this with a handheld mixer.
- Add the heavy cream, lime juice and lime zest to the whipped cream cheese. continue whipping at high speed for 5 minutes.
- Add the powdered sugar to the mixture and blend at medium speed for 1 to 2 minutes or until the sugar is well incorporated.
- Place a layer of cookies across the bottom of the 9x9x2 square pan. (I used 9 cookies.)
- Add one third of the filling to the top of the cookie layer, making sure to spread it out evenly.
- Add another layer of cookies to the top of the filling layer and add another one third of the filling to the top of the cookie layer, making sure to spread it out evenly.
- Repeat one more layer of cookies and one more layer of filling.
- Smooth out the top of the dessert, sprinkle some crushed cookie pieces and a little lime zest over the top of the dessert for decoration.
- Cover the dessert and place it in the refrigerator for 6 to 8 hours or overnight.
- Remove the dessert from the refrigerator and slice and serve.
- The dessert will remain fresh in the refrigerator for up to 3 days.