carlota de limon

All you need is 5 simple ingredients to make this vegan Carlota de limón. It&#039;s sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite!

Carlota de Limón (Vegan Icebox Cake)

raw cashews (1.72)

full-fat coconut milk (2.22)

lime juice (0.24)

sugar (0.02)

2-3 sleeves Maria-style cookies (1.03)

Lime zest

Lime

Cookie crumbles

Sliced fruit

The night before, chill the can of coconut milk in your fridge and soak the cashews in water.

Next, add the lime juice into your blender with the sugar, coconut milk, and drained cashews. Mix on high until smooth, about 2-5 minutes depending on your blender.

Cream

In a 9x9 Pyrex baking dish or springform pan, add a thin layer of cream, then a layer of Maria cookies, breaking some up to fill in the spaces. Pour about ⅓ cup of the cream mixture over the cookies, and spread it gently with a spatula.

Continue this process until all the cream and cookies are used up. Cover and transfer the cake to your fridge to chill for at least 5-6 hours.

Serve chilled with a garnish of lime zest, cookie crumbles, and/or your favorite fruits on top. Happy eating!

Assemble

https://www.youtube.com/watch?v=ktDmkZncTCw

All you need is 5 simple ingredients to make this Carlota de limón. It's sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite.

This vegan version utilizes creamy coconut milk and cashews for an ultra-rich, tummy-friendly dessert the whole family can enjoy!

Ingredientes en Español:
1 taza de nueces de la India
1 lata de leche de coco entera
1/4 taza de jugo de limón
1/2 taza de azúcar
2-3 paquetes de galletas María
Cáscara de limón
Frutas en rodajas
Más galletas

📋 FULL RECIPE 📋
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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#carlotadelimon #iceboxcake #vegancake

Carlota de Limón (Vegan Lime Icebox Cake)

This Carlota de Limón no-bake lime icebox cake has sweet and tangy layers of creamy lime filling in between crispy Maria cookies.

Carlota de Limón (Mexican Icebox Cake)

evaporated milk

sweetened condensed milk

limes ((about 3/4 cup of lime juice))

(6-ounces) packages Maria cookies

(240 ml) cold heavy cream cream

sugar

vanilla extract

Lime zest, lime slices, berries, Maria cookie crumbs

Prep

Prepare your pan. Line the bottom and the sides of a 6 x 3 inch springform pan with parchment paper making sure the parchment paper extends about 1/4-inch higher than the sides of the pan.

Blend

Add the evaporated milk, condensed milk and lime juice to a blender. Cover and process at medium speed until well blended.

Layer

Spoon about 2-3 tablespoons of the lime cream mixture into the prepared pan.

Spread evenly to cover the bottom of the pan. Top with a layer of cookies. Break up the cookies into smaller pieces to cover open areas.

Chill

Add some of the lime cream mixture (about 1/2 cup), smooth the cream with a small spatula, then top it with a layer of cookies. Continue layering until there are no more ingredients left, ending with the creamy lime mixture. Cover and refrigerate for at least 4 hours or overnight.

Make the Icebox Cake:

Make whipped cream

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Pour heavy cream, sugar and vanilla into the cold bowl and whisk on high speed until stiff peaks form. Refrigerate until ready to use.

Prepare the Whipped Cream:

Decorate and garnish

Carefully remove the icebox cake from the pan and place it on a cake stand or platter. Decorate the cake with whipped cream. Garnish and serve.

Finish the cake:

https://www.youtube.com/watch?v=Y58ksGI_zic

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Carlota de Limón Recipe

Carlota De Limon is an iconic Mexican dessert made with layers of Maria cookies and a mixture of creamy milk &amp; fresh lime juice. It&#39;s so delicious and easy to make!

Carlota De Limon

7 oz packs maria cookies + more to garnish (optional)

butter (melted)

sweetened condensed milk (400 gr)

7.6 oz can media crema (225 gr)

cream cheese (350 gr) (at room temperature)

lime juice (juicy limes)

juicy lemon

Note: it should be ½ cup lime/lemon juice combined

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.

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 cookie crust:

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 &amp; lime juice and blend until 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 &amp; 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.

Make the filling:

Carlota de limón is an easy Mexican lime icebox cake made from layers of Marias cookies and a creamy lime mixture. A tasty, no-bake dessert!

Carlota de Limón

condensed milk

key lime juice* ((about 10-12 key limes))

Marias cookies, (plus more for garnish, about 1 ½ (4.9-oz) packages)

Lime zest, (for garnish)

Add the sweetened condensed milk, evaporated milk, key lime juice, and vanilla extract to a blender and blend until smooth. Set aside.

Line a 7x7-inch baking pan with an even layer of Maria’s cookies. I used 12 cookies per layer - 9 cookies side by side, then 3 cut in half and placed in the empty spaces.

Pour a thin layer of the lime mixture (about ¼ of the mixture) over the cookies. Spread it out evenly. Repeat this layering process with the remaining Maria’s cookies and lime mixture until all the ingredients are used, creating a total of 4 layers. The final top layer will be the lime mixture.

Cover and refrigerate for at least 4 hours until firm and set.

Garnish with lime zest and a couple of crushed Marias cookies for crunch.

This is such a GREAT recipe! No bake for hot summers in S. FLA! The taste is incredible, just like key lime pie but easier! I did add more lime juice than called for, we are lime and lemon lovers here...
You have the best recipes... I love to cook, hate the clean up! Love ya, Cindy

Made this for my Mexican themed dinner party and it was a huge hit ! Quick and easy to make. I like it can be made ahead of time, a definite keeper 👍🏼

This was so easy - and so good!  A "keeper" recipe for sure.

This was my first time making an icebox  cake, omg if you like limes you will love this tangy sweet dessert!

Made it for Easter - it was a hit and a new favorite!!!

This was really good! Tastes a lot like key lime pie, it was easy and worth it. Definitely will do again! Thanks!

This Carlota de Limón comes together with just 4 ingredients and 10 minutes of prep time! It's light and refreshing, perfect for Cinco de Mayo, and tastes great all summer long or anytime throughout the year when you need something super easy.

Carlota de Limón {Lime Icebox Cake}

lime juice ((see note))

Mexican Maria cookies ((see note))

Add the milks

Add the evaporated milk, sweetened condensed milk (make sure to get all of it out of the can), and lime juice to a blender. Blend together for a minute until well-combined and a pudding-like consistency is reached.

Layer the cake

In an 8x8x2-inch square baking dish**, add a layer of the cream mixture just so it coats the bottom. Then arrange a single layer of Marias cookies on top, breaking up some cookies to fill in any gaps.

Add another layer

Add about ⅓-½ cup of the cream mixture to the top of the cookie layer; spread it evenly and smooth using a spatula. Then top it with a layer of cookies.

Continue layering

Continue layering until there are no more ingredients left, ending with a smooth layer of the creamy lime mixture on top. (You should end up with 3 or 4 layers of cookies.) Give the dish a gentle tap on the counter to help remove any air bubbles and make sure the cream mixture surrounds all the cookies.

Refrigerate

Cover with plastic wrap and refrigerate for at least 5 hours (or overnight) until firm and set.

Garnish

Optional topping: Beat together 1 cup cold heavy whipping cream, 2 tbsp powdered sugar, 1 tsp vanilla, and ¼ tsp cream of tartar until stiff peaks form. Transfer to a piping bag with a star tip. Pipe over the top of the cake. Garnish with cookie crumbs, lime zest, and twisted lime slices.

Serve

I don't think I've ever made a more tasty, easy to make dessert!  With 4 simple ingredients, this was decadent.  It's a keeper!

WE have enjoyed this dessert in Mexico and I was so pleased to have it pop up on my screen! I made it the other day for some friends and it was a bit hit! I added lemon zest to the recipe and had to make a few changes to accommodate what I had on hand. I used coconut evaporated milk. It turned out great!!

15 out of 10 for taste and how easy it is to make. WHAT a winner on all counts, delicious even without whipped cream, although next time I might top with whipped cream and some macerated strawberries. This barely lasted 12 hours in our house . . . and there are only two of us.

Made this for dinner and it was amazing. Never had it before and this meal will be added in regularly. Thank you.

This does not disappoint. The way the cookies soak up the liquid. It is amazing!

Outstanding recipe!!! I'm not a sweet tooth gal but THIS jumped out at me and had to make it. Wowsa, sooooo good, soooo easy, soooo quick.

This has been a hit with our family and friends. So light and delicious. Although it is similar, it is as different to Key lime pie. So very light. Make it once and you’ll make it over and over.

This so easy and always a big hit when I've made it. I zest the limes and add that to the blended ingredients! Definitely in my rotation for summer desserts.

https://content.jwplatform.com/videos/Y7uWq0Bv.mp4

This Carlota de Limón (Lime Icebox Cake) is an easy, creamy, tangy no-bake dessert made with just 4 ingredients and 10 minutes of prep time! It's perfect for Cinco de Mayo, all summer long, and any occasion throughout the year when you need an effortless, but elegant looking dessert.

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