Name: Carlota de Limón (Mexican Lime Icebox Cake) Recipe
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: Mexican
Ingredients: 3/4 cup lime juice, freshly squeezed; 4 ounces cream cheese, room temperature (half a block); 12 ounce can evaporated milk, full fat; 14 ounce can sweetened condensed milk, full fat; 1 1/2 teaspoons vanilla extract; 2 sleeves of Maria cookies (can substitute vanilla wafers, graham crackers, or digestive cookies); Lime zest and slices for garnish

Jump to Recipe· 4.2 from 15 reviews

I absolutely adore this refreshing dessert that effortlessly melts in your mouth. The Carlota de Limón (Mexican Lime Icebox Cake) Recipe has become one of my favorite treats to whip up whenever I crave something zesty yet creamy. It’s a no-bake delight featuring layers of tangy lime cream and crisp cookies that come together beautifully after a few hours in the fridge. The bright lime flavor paired with the velvety texture always feels like a little slice of sunshine on a plate, and it’s surprisingly simple to prepare.

Why You’ll Love This Carlota de Limón (Mexican Lime Icebox Cake) Recipe

What draws me to this Carlota de Limón (Mexican Lime Icebox Cake) Recipe is the perfect harmony between the tart lime juice and the smooth, luscious cream cheese mixture. The subtle sweetness baked into the condensed milk balances the tang, creating a flavor profile that feels both refreshing and indulgent. The cookies soak up the creamy layers just enough to remain slightly crunchy yet tender, making every bite a delightful texture experience. I find this balance irresistible each time I make it.

I also appreciate how incredibly easy this dessert is to pull together. No fancy oven time needed—just blend, layer, and chill. It’s a lifesaver when I want to impress guests or simply treat myself without spending hours in the kitchen. Plus, this cake is incredibly versatile; it shines as a festive finale at family dinners, potlucks, or even casual weeknight meals. Honestly, once you try this recipe, the Carlota de Limón becomes a go-to favorite you’ll want to make again and again.

Ingredients You’ll Need

A glass square dish filled with a creamy light beige dessert that is smooth on top and divided into nine pieces with light cut lines. Each piece is decorated with a thin green lime slice placed near the top edge, and there is green lime zest sprinkled evenly across the surface, adding texture and color contrast. The dish sits on a fabric with horizontal stripes in red, blue, and green colors. The photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple and essential ingredients that work together to create that signature creamy lime flavor and delicate texture. Each component plays a vital role, whether it’s adding tang, richness, or that classic cookie crunch that makes the cake so special.

Lime juice (3/4 cup): Freshly squeezed lime juice is crucial for the vibrant citrus flavor and authentic zestiness.
Cream cheese (4 ounces, room temperature): Adds richness and a velvety texture that balances the acidity of the lime.
Evaporated milk (12 ounces, full fat): Gives the filling body and creaminess without being overly sweet.
Sweetened condensed milk (14 ounces, full fat): Provides the perfect amount of sweetness and smoothness to the cream layer.
Vanilla extract (1 1/2 teaspoons): Enhances all the flavors with a subtle warm note.
Maria cookies (2 sleeves): Traditional Mexican cookies for layering; you can substitute vanilla wafers, graham crackers, or digestive cookies if desired.
Lime zest and slices: To garnish and add a fresh, colorful finishing touch.

Directions

Step 1: In a blender, combine the lime juice, cream cheese, evaporated milk, sweetened condensed milk, and vanilla extract. Blend until the mixture is smooth and creamy. If you don’t have a blender handy, a hand mixer and a bowl work just as well—I’ve done both with great results.

Step 2: Grab an 8×8-inch baking dish or container and spread a thin layer of the creamy filling on the bottom. This base coats the cookies and helps the flavors meld together.

Step 3: Place a single layer of Maria cookies over the cream. Continue layering by alternating the creamy filling and cookies until you’ve built four layers of cookies total. Make sure to evenly spread the filling to prevent any dry spots.

Step 4: Pour the remaining cream filling evenly over the top of the final cookie layer. Cover the dish with plastic wrap, making sure not to press directly onto the creamy surface to preserve the texture.

Step 5: Refrigerate the Carlota de Limón for at least four hours, but I recommend chilling it overnight for the best flavor and the perfect set.

Step 6: When ready to serve, carefully remove the plastic wrap. Garnish the top with freshly grated lime zest and arrange lime slices beautifully for an inviting presentation.

Step 7: Slice into nine even portions and serve immediately for a wonderfully refreshing dessert.

Servings and Timing

This recipe makes about nine generous servings—perfect for sharing with family or friends. Prep time is incredibly quick, usually about 5 minutes since there’s no actual cooking involved. The main wait is for chilling, which takes at least four hours but works best if left overnight. So while the hands-on time is minimal, plan ahead to enjoy the full creamy and chilled experience of this delightful dessert.

How to Serve This Carlota de Limón (Mexican Lime Icebox Cake) Recipe

A glass baking dish with a layered dessert that has been partially eaten, showing three layers inside: a bottom brown crumbly layer, a middle beige creamy layer, and a top white creamy layer covered with fine green lime zest and a small twist of green lime peel on the corner. The dish is on a white marbled surface, and there is a woman's hand visible near the edge of the dish. The dessert looks smooth and soft with some texture from the crumbs. photo taken with an iphone --ar 4:5 --v 7

I love serving this Carlota chilled, right out of the fridge, because that’s when the flavors are most vibrant and the texture is impeccably creamy with just the right amount of cookie softness. I usually plate each portion with a few fresh lime slices on the side to enhance the citrus aroma and add a pretty pop of color. Sometimes I even sprinkle a tiny pinch of sea salt over the top—it brightens the flavors and adds a sophisticated twist.

This dessert pairs wonderfully with light accompaniments like fresh berries or a simple mint leaf garnish. When hosting, I like to offer a crisp glass of white wine such as a Sauvignon Blanc or a refreshing Mexican lager to complement the lime’s tartness. For non-alcoholic options, sparkling water with a hint of lime or a cool citrus iced tea work beautifully. These small touches turn a humble dessert into a celebration.

Because it’s so light and fresh, I find this cake especially fitting for warm weather gatherings, summer barbecues, or holiday dinners where you want a dessert that feels indulgent but not heavy. It’s also a fantastic finish for casual family meals when you want to treat everyone without fuss. No matter the occasion, this Carlota de Limón always brings smiles to the table.

Variations

Over time, I’ve experimented with a few tweaks to personalize this Carlota de Limón (Mexican Lime Icebox Cake) Recipe. One of my favorites is swapping out Maria cookies for gluten-free vanilla wafers to accommodate friends with gluten sensitivities. The texture changes slightly, but the dessert remains just as delicious. For a dairy-free twist, using coconut cream in place of evaporated milk and vegan cream cheese gives a pleasantly rich and tropical note that pairs wonderfully with lime.

If you want to add more depth to the flavor, mixing in finely grated lime zest into the cream layer itself really amplifies that citrus punch. Some folks enjoy a touch of ginger or even a splash of tequila for an adult version that’s bold and festive. You could also use crushed graham crackers mixed with a little melted butter as a bottom crust for a slightly different take that adds a bit of crunch.

While the traditional Carlota is a no-bake cake, I’ve seen recipes where the filling mixture is lightly cooked to thicken before assembling, which gives a custardy texture. Personally, I love the classic chilled method best for its simplicity and bright, fresh flavor, but it’s fun to try different techniques if you want to experiment.

Storage and Reheating

Storing Leftovers

I recommend storing any leftover Carlota de Limón in an airtight container or covering the baking dish tightly with plastic wrap. Keep it refrigerated and enjoy within 3 to 4 days for the best taste and texture. Since this dessert is quite delicate, I avoid transferring it to other containers after assembling to prevent breaking up the layers.

Freezing

Because this is a fresh, creamy dessert with delicate cookie layers, I do not usually freeze it. Freezing can significantly affect the texture, making the cookies soggy and the cream less smooth. It’s so quick to prepare that I find it easier to make a fresh batch next time rather than risk compromising the quality.

Reheating

This dessert is meant to be served chilled, so reheating is not recommended. If you find the cake has become too firm from the fridge, simply let it sit at room temperature for about 10 minutes before serving—it softens slightly and the flavors open up beautifully. Avoid microwaving or trying to warm it, as the cream will break down and the cookies will lose their texture.

FAQs

Can I use regular lime juice from a bottle instead of fresh lime juice?

While you can, I strongly recommend using freshly squeezed lime juice for the most vibrant and natural flavor. Bottled lime juice tends to be less bright and can have preservatives that affect the taste of the dessert.

What can I substitute for Maria cookies if I can’t find them?

Vanilla wafers, graham crackers, or digestive biscuits make excellent substitutes. Just pick a mildly sweet cookie that will soak up the cream flavor without overpowering it.

Is it possible to make this dessert vegan?

Yes, with some ingredient swaps. Use vegan cream cheese, coconut cream instead of evaporated milk, and a dairy-free condensed milk alternative. Keep in mind the texture and flavor will be slightly different but still delicious.

How long should I refrigerate the cake before serving?

Refrigerate for a minimum of four hours to allow the cookies to soften and the flavors to meld, but I prefer chilling it overnight for the best texture and taste.

Can I prepare this dessert ahead of time for a party?

Absolutely! It’s one of the best make-ahead desserts because chilling only improves the flavor and texture. Just be sure to keep it covered in the fridge until serving time.

Conclusion

I truly hope you give this Carlota de Limón (Mexican Lime Icebox Cake) Recipe a try because it’s one of those simple yet spectacular treats that instantly lifts my spirits and impresses anyone who tastes it. Its vibrant citrus flavor, creamy texture, and effortless assembly make it a cherished recipe in my kitchen rotation. Once you experience this delightful dessert, I’m confident it’ll become a fast favorite in your home too!