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Dig into layers of tangy lime, sweet cream cheese filling, and bold flavour in every bite with this No-Bake Lime Icebox Cake!

There are plenty of reasons to love this sweet treat by Blossom Bakery. To start, it’s a breeze to whip up regardless of your baking skills. But it’s also incredibly versatile. Hosting a crowd? Make a big cake. Craving something sweet for yourself? Whip up individual mini cakes.

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However you decide to assemble it, one thing’s for sure – your taste buds will revel in the delightful mix of zesty lime, creamy goodness, and a touch of magic from our Flavour Drops.

Our Violet and Orange Flavour Drops easily add that extra pop of excitement. The violet brings subtle floral notes that pair perfectly with the lime and cream cheese filling, elevating the flavour profile. And the orange drops brighten the lime with a sweet citrus note to help balance the dish. But what we love most about this recipe is just how easy it is to get creative with flavour! You can swap out the orange for bergamot or exchange the violet for vanilla ice cream to turn it into a creamsicle icebox cake! That’s the beauty of our flavour drops—you can easily experiment and make this dessert your own.

Lime Icebox Cake

Recipe by Jackie Troup | Blossom Bakery

Course Dessert

Prep Time 20

Refrigerate 8

Total Time 8 20

Servings 8 people

Equipment

Stand mixer or Hand Mixer

Ingredients

350 g box arrowroot cookies
1 can sweetened condensed milk
2 cups boiling water
1 1/2 cups whipping cream
1 cup cream cheese (250g)
3/4 cup lime juice (approximately 5-6 fresh limes, divided into ½ cup and ¼ cup)
1/4 cup sugar or agave syrup
2 tbsp tequila (optional)
1 tbsp finely grated lime zest
20 drops Hedessent Violet Flavour Drops
20 drops Hedessent Orange Flavour Drops

Instructions

Tequila Lime Syrup:

In a shallow bowl, combine ¼ cup lime juice, boiling water, tequila (if using), sugar, and Hedessent Violet Flavour Drops. Stir and set aside to cool slightly.

Filling:

Using a stand or hand mixer, beat cream cheese and sweetened condensed milk together until smooth. Add lime zest, ½ cup lime juice, and Hedessent Orange Flavour Drops, and beat until well combined.
In a separate bowl, whip cream to soft peaks, then gently fold it into the cream cheese mixture.

Assembly:

Spread about ½ cup of the filling in the bottom of an 8” glass baking dish.
Dip each cookie quickly into the tequila lime juice syrup and layer them on top of the cream, creating a single layer of cookies (approximately 9 cookies per layer). Continue layering cream and cookies to make a total of 4 cookie layers.
Top with the remaining cream mixture. Cover and refrigerate for at least 8 hours.

Garnish:

For an extra flourish, decorate the cake with additional lime zest before serving. Slice into squares and enjoy!

Video

Notes

Mini Cakes:

Line a muffin tin with parchment paper.
Using round cookies, follow the assembly steps listed above for each individual mold. Refrigerate for 8 hours.
Unmold and decorate individual cakes with whipped cream or lime zest, lime slice.

Make it Vegan:

Substitute cream cheese for soy cream cheese, coconut condensed milk, and whipped coconut cream. Ensure the cookies you use contain no milk or eggs. The cake will have a slight coconut flavour, but it's still delicious.

Make it without Tequila:

If preferred, you can omit the tequila for a simple, floral lime-flavoured dessert.

Meet Jackie

Following a career as a professional artist and interior designer, Jackie Troup and her husband moved to his family fruit farm in Jordan, Ontario. Cooking and baking had alway been a passion and hobby, and the new scenery of farm and garden was a wealth of inspiration – one that kickstarted a new path for Jackie and her love for food. Though not classically trained, she was a voracious reader of all things baking and cooking, and in 2009, Jackie started Blossom Bakery, a small wholesale company selling to local stores, farm stands, and farmers markets. The bakery went on to win the Town of Lincoln Small Business Award and Shannon Passero’s Women in Business Award.

Jackie’s love of developing recipes and creative flair turned to obsession while trying to meet the needs of the ever-growing vegan and gluten communities. The bakery has become a place where everyone can enjoy a tasty treat to suit any palate. Now a seasonal retail bakery on her family farm, customers can see where their food is made and what inspired their creation.