Carlota De Limón is an iconic Mexican dessert made with layers of Maria cookies and a mixture of creamy milk & fresh lime juice. It’s so delicious and easy to make!
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Mexican Lime Icebox Cake
Hello hello! If you’re looking for a dessert that’s both refreshing and easy to make, let me introduce you to Carlota de Limón.
This Mexican classic treat has been a favorite for generations, and it’s not hard to see why. Imagine layers of perfectly sweetened creamy lemon filling and crunchy maria cookies coming together to create a dessert that’s perfect for any occasion.
This easy no-bake dessert is perfect for hot summer days, backyard BBQs, special occasions, or as a little something sweet for the family after dinner.
This lemon cake is cool, light, and creamy. I love how it has just the right amount of lemon flavor so that it isn’t too lemony nor too sweet. I’m sure you’ll love it too!
Ingredients
- Maria cookies: This is base of the cake, providing a cookie contrast to the creamy layers. Many people don’t add a crust but I love making it this way. It adds a delicious base! You can also use other cookies like graham cracker as an alternative.
- Butter: to make the crust.
- A can of sweetened condensed milk: Adds sweetness and a rich texture to the filling.
- Media crema – For a light and fluffy filling.
- Cream cheese (350 gr) at room temperature: This adds another layer of creaminess plus it helps stabilize the filling.
- Vanilla extract: Adds depth to the flavor profile.
- Fresh lime & lemon juice (½ cup lime juice and lemon juice combined): Fresh lemons are essential for that authentic citrus flavor.
*** Full ingredients & instructions are in the recipe card below.
Make Carlota De Limon
Making this dessert is a breeze! The most difficult part is waiting for it while resting in the fridge 😅
- Grind 1 pack of the maria cookies into a fine crumb using a food processor or blender. You can do this with your hands too. Combine the crumbs with melted butter until the mixture resembles wet sand.
- Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you prepare the filling.
- Make the filling: in a blender, combine the sweetened condensed milk, media crema, cream cheese and vanilla extract. Blend for a couple of minutes or until combined thoroughly. Then add the lemon & lime juice and blend until combined.
- Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides to create a thick crust.
- Spread enough of the mixture over top of the crust layer. About ¼ of the mixture and spread over the crust.
- Add a layer of cookies, then another layer of the creamy mixture.
- Repeat until all the layers are completed with a creamy one at the end.
- Sprinkle with crumbled cookies and garnish with lemon & lime slices. Optional. Place the pan in the fridge to set for at least 4 hours.
- To serve: run an offset spatula (or a thin knife, if you don’t have an offset spatula) between the cake and the pan. This will loosen the carlota from the pan. Open the springform edge and remove. Slice and now is ready to serve!
Tips and Notes
- Use Fresh Lemons: Freshly squeezed lemon & lime juice make a significant difference in flavor compared to bottled juice.
- You can also make the filling ahead of time and keep in the fridge until ready to use.
- To make the crust you need to grind the cookies in a blender or food processor. Another option is to crumble them by hand. Just place them in a ziploc bag and pound with something heavy like a rolling pin, meat tenderizer or a rock!
- Chill Properly: Ensure the cake chills for at least 4 hours, but overnight is best. This helps the layers to set and the flavors to develop.
- Serve Cold: this is best served straight from the refrigerator. Keep it chilled until ready to serve.
- Garnish: Add a touch of elegance by garnishing with lemon slices, lime zest, or a dollop of whipped cream.
How to Store
- Fridge: Place a piece of plastic wrap directly on the surface of the cake before sealing the container with its lid. This helps prevent a skin from forming. It will stay fresh for up to 4-5 days.
- Freezer: Place the cake into freezer-safe containers or resealable plastic bags. Leave a little space at the top of each container or bag to allow for expansion. Freeze for up to 2-3 months.
More Mexican Desserts you’ll Love
Thank you for stopping by!
Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Carlota De Limon
Carlota De Limon is an iconic Mexican dessert made with layers of Maria cookies and a mixture of creamy milk & fresh lime juice. It's so delicious and easy to make!
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Servings: 16 slices
Calories: 232kcal
Ingredients
- 3 7 oz packs maria cookies + more to garnish (optional)
- 100 grams butter - melted
- 1 14 oz can sweetened condensed milk (400 gr)
- 1 7.6 oz can media crema (225 gr)
- 12 ounce cream cheese (350 gr) - at room temperature
- ½ teaspoon vanilla extract
- 2 fresh lime juice (juicy limes)
- 1 large juicy lemon
- Note: it should be ½ cup lime/lemon juice combined
Instructions
Make the cookie crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind 1 pack of the maria cookies into a fine crumb using a food processor or blender. Combine the crumbs with melted butter until the mixture resembles wet sand.100 grams butter
- Firmly press the mixture into the bottom of a 9 inch baking dish. Use the back of a spoon or a measuring cup to smooth it out evenly. Refrigerate or freeze the crust while you prepare the filling.
Make the filling:
- In a blender, combine the sweetened condensed milk, media crema, cream cheese and vanilla extract. Blend for a couple of minutes or until combined thoroughly. Add the lemon & lime juice and blend until combined.1 14 oz can sweetened condensed milk (400 gr), 1 7.6 oz can media crema (225 gr), 12 ounce cream cheese (350 gr), ½ teaspoon vanilla extract, Note: it should be ½ cup lime/lemon juice combined
- Spread enough of the mixture over top of the crust layer. About ¼ of the mixture and spread over the crust.
- Spread a layer of the creamy lemon filling over the maria cracker crust. Add another layer of maria on top, followed by more creamy lemon filling. Repeat until you reach the top of the dish, finishing with a layer of filling.
- Sprinkle with crumbled cookies and garnish with lemon & lime slices. Optional. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the flavors to meld and the cake to set properly.
- Run an offset spatula (or a thin knife, if you don’t have an offset spatula) between the cake and the pan. This will loosen the carlota from the pan. Open the springform edge and remove.
Notes
- If you don’t have a springform mold, you can use any other cake mold and serve directly from there.
- Media crema substitution: use plain Greek yogurt or Crème Fraîche.
Your Private Notes
Nutrition
Serving: 1of 16 | Calories: 232kcal | Carbohydrates: 28g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 143mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g
Esta increible. gracias
I’m not a pastry chef by a long shot and found this recipe super easy and delicious! I made it for a party on Friday and it was requested for a repeat for a lunch on Sunday. Both times I took home an empty cake pan. I accidentally bought a package of “light” (40% less fat)cream cheese so I used it with a bit of regular cream cheese and it turned out just as fluffy and creamy. I did use media crema for both.
Deliciosa y muy práctica receta !! ⭐️⭐️⭐️⭐️⭐️
I think that’s cute that Ana says this will last 4-5 days – it lasted more like 4-5 minutes… Super easy (I’m NOT a baker/cook/kitchen expert and I can do this one…) and it was enough of a hit at one gathering that folks asked for a repeat at the next! The lime and lemon juices make it tangy and the creamy yet not-too-sweet texture are great. Definitely a winner 🙂
Hola Ana,
This sounds delicious! I am definitely making it this weekend. I was wondering if I can use another type of cookie, like vanilla wafers or something else? Also, I’m curious if the cookies stay crunchy or get soft after they set with the filling ?
Served this to guests and it looked and tasted so impressive, but it was SO easy to make! Loved it, thank you!
Thank you, Harriet!!!
The creamy layers of lime-infused goodness paired with the crunchy cookies made for a refreshing and satisfying dessert. It’s now a family favorite, perfect for any occasion!
Thank you, Gianne!!! so happy your family loved it.
This Mexican cake was so delish! My family loved it!
Thank you, Paula!! happy your family loved it.
I love citrus desserts and I’ve never tried this one, what can I substitute for media crema? I’ve never seen it before in stores.
Sue, she said at the bottom of the recipe that you could substitute it with Plain yogurt or creme friache.
Thank you, Sue!!! it can be heavy cream, sour cream, Greek yogurt, the only thing this substitutions are more creamy than media crema, it can be algo evaporated milk. Media crema usually is in the Latin section of the store, not sure which city you are in. Hope this helps.
In international aisle of a walmart or easy to get on delivery apps. Its canned like condensed milk. Can use whole milk greek yogurt and it works good too, just adds zip the crema is more smooth
This was so delicious. I couldn’t only have 1 slice.
Thank you, Sisley!!!
Es delicioso Ana!!!
Gracias, Malena!!!
I hope you like this Mexican dessert! I think it’s a cross between a cheesecake and a lemon icebox cake and it tastes delicious. You’ll love making it to share or just for yourself. I won’t tell 😉 xoxo, Ana