Ginger + Key Lime Icebox Cake

An icebox cake on a white platter with layers of ginger snaps and key lime cream.

Ginger + Key Lime Icebox Cake

Ginger + Key Lime Icebox Cake combines the refreshing tanginess of key lime with the spiciness of ginger snaps for an indulgent, easy, no-bake treat.

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8 15

Dessert

American

422 kcal

Ingredients

Cake

1 cup heavy whipping cream
8 ounce mascarpone cheese
2 ounce cream cheese
½ cup powdered sugar
4 tablespoon key lime juice, from about 6 key limes (see note)
zest of two key limes, (see note)
2 teaspoon vanilla extract
25 ginger snap cookies, well, 25-30 cookies

Topping (optional)

½ cup heavy whipping cream
2 tablespoon powdered sugar
½ teaspoon vanilla extract
zest + juice of one key lime
key lime slices, for garnish

Instructions

In the bowl of stand mixer, combine heavy whipping cream, mascarpone + cream cheeses, powdered sugar, key lime juice + zest, and vanilla extract. Beat on high until stiff peaks form.
Line a standard sized loaf pan with plastic wrap so you can easily unmold the cake later.
Spread a layer of key lime cream mixture across the bottom of the pan. Add a layer of ginger snaps, breaking cookies as needed to fill any gaps. Repeat the layers, ending with a layer of cookies on top.
Refrigerate the cake overnight (or at least 8 hours).
Invert the cake onto a plate and remove the plastic wrap.
Optional step: before serving, whip 1/2 cup of heavy whipping cream with 2 tablespoons of powdered sugar, 1/2 teaspoon of vanilla and zest and juice of one key lime until stiff peaks form. Spread, dollop or pipe the whipped cream on top of the cake and garnish with slices of key lime.

Notes

Limes: If key limes aren't available to you, you can substitute with regular limes.

You'll need about 2 regular limes to yield 4 tbsp of juice
Use the zest of 1/2 to 1 whole regular lime, depending on preference

Leftovers: Wrap uneaten cake and store it in the refrigerator for a day or two. Any longer and the cookies will become soggy.

Nutrition

make ahead, no cook, summer

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