Cranberry Raspberry Lemon Ice Box Cake

Layers of cranberry raspberry jam, lemon cream cheese filling, and graham crackers and no baking required!

  • preparation

    Preparation time

    30 Minutes

  • portions



  • cooks

    Cooks In

    5 Hours (Freeze Time)


It's one of our favorite bakers, Amanda Seaman's back for another year long partnership! You've seen her delicious cranberry goodies here before and we keep adding more because we can't get enough. This ice box cake is out of this world! So easy to make and your friends and family will love it. Layers of cranberry raspberry jam, cream cheese filling, and graham crackers. If you make this recipe let us know! Tag us @CapeCodSelec

Make sure to follow Amanda on Instagram for all of her tasty recipes or visit her blog



Cranberry Raspberry Jam

  • 2 cups Cape Cod Select frozen cranberries 
  • 3/4 cup raspberry jam
  • Zest of half a lemon 

Lemon Cream Cheese Filling

  • 8 oz cream cheese, room temperature (full fat, brick style)
  • Zest of one lemon 
  • 1 cup powdered sugar 
  • 2 1/2 cups heavy cream, cold 
  • 2 teaspoons vanilla extract 


  • About 14 full sheets of cinnamon or honey graham crackers 

  1. Line a 9X5 loaf pan with plastic wrap, covering the bottom and all sides, making sure it comes up the sides for easy removal. 
  2. Place the cranberries, lemon zest, and raspberry jam in a medium saucepan, and stir until combined. Bring to a boil and then simmer, stirring occasionally until thickened, about 8-10 minutes. Place in the refrigerator until cold.
  3. Using the whisk attachment or beaters, beat the cream cheese and lemon zest until fluffy and smooth, about 2 minutes.  Remove the cream cheese from the bowl and set aside. 
  4. Beat the heavy cream, vanilla, and powdered sugar until soft peaks form. Place the cream cheese mixture into the whipped cream, beat until completely combined and thickened. The peaks should be stiff. 
  5. Spread a thin layer of the cream cheese mixture on the bottom of the pan, top with graham crackers, creating a single even layer (this will be the top)
  6. Spread 1 cup of the cream cheese mixture on top of the graham crackers, spreading it evenly. Top with 1/2 cup of the jam, spreading it evenly. Top with an even single layer of graham crackers. Repeat this process, ending with the graham crackers.
  7. Place in the freezer for 5 hours to set up, place in the refrigerator for about an hour before serving. Place a plate on top of the pan and flip it over, remove the plastic wrap, cut slices. Freeze leftovers and defrost in the refrigerator before serving. 



Get Good Stuff

Sign up for our email newsletter to receive mealtime inspiration, special savings,
Cape Cod updates and more!