Lemon and Thyme Cracker Cake







A recipe allowed in a / diet.

This cute-looking mini-cake is a twist on the icebox cake. Just use crackers instead of chocolate wafers. The crackers and the creamy filling make it irresistibly creamy and deliciously crunchy at the same time. Flavor it with lemon and thyme. We found this combination simply delightful.

Nutritional Chart

Calories: 489 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 34 g
  • 39 g

Ingredients Needed for Lemon and Thyme Cracker Cake

1 ½ cups of cream cheese
1 teaspoon fresh thyme, chopped
1 teaspoon lemon zest
1 ½ cups of whipped cream
1 tablespoon honey
1 teaspoon vanilla extract
10 ounces of crackers
1 lemon slice, wedged (for garnishing)

How to Make Lemon and Thyme Cracker Cake

  1. Add the cream cheese, fresh thyme, lemon zest, whipped cream, honey, and vanilla extract to a bowl. Mix them until even using a spatula. Refrigerate for 15 minutes.
  2. Place 7 crackers on a smaller serving plate (optionally, with a stem). Try to arrange them in the form of a flower.
  3. Carefully spread over them 1 tablespoon or so of the creamy mixture. Continue by layering the remaining crackers and alternating them with cream layers. The topmost layer has to be a cream one. Refrigerate for 3 hours.
  4. Garnish the mini-cake with lemon wedges and, optionally, some chopped thyme.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top