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Strawberry Lemon Icebox Cups

Sweet, creamy, and just the right kind of refreshing—these little cups taste like sunshine in every bite. No oven, no fuss, and nothing fancy required—just simple ingredients and a few easy steps anyone can handle.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups crushed vanilla cookies or graham crackers
  • 3 tbsp melted butter
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • lemon zest zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 1/2 cups fresh strawberries sliced
  • extra cookie crumbs for topping

Method
 

  1. Mix the crushed cookies with melted butter until combined.
  2. Spoon a layer of the crumb mixture into the bottom of each cup.
  3. Beat the cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Whip the heavy cream in a separate bowl until stiff peaks form.
  5. Fold the whipped cream gently into the lemon mixture until combined.
  6. Spoon or pipe a layer of lemon cream over the crumb base.
  7. Press sliced strawberries against the sides of the cups.
  8. Repeat layers of crumbs, cream, and strawberries until cups are full.
  9. Chill for 2–4 hours until the cookies soften and the dessert sets.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve chilled and pair with simple meals like grilled dishes or light salads for a refreshing finish.