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Lime Charlotte, also known as Carlota de Limón, postre de limón, Charlotte Russe, or Mexican Lime Icebox Cake, is an easy lime icebox cake that is a delicious no-bake, classic Mexican Dessert.
No baking, just tangy layers of creamy lime filling over Maria cookies, then refrigerate or freeze for a deliciously refreshing Mexican Dessert.
I was introduced to Carlota de Limon, years ago at a party my friend hosted. It was the first time I had tasted this luscious, heavenly lime dessert, and I was hooked! I had to have the Lime Charlotte recipe.
It is a creamy lime icebox cake, with layers of cookies, that is almost like a lime cheesecake. My friend told me that her family served it at holidays, parties, and as a spring and summer dessert. It’s a perfect cool, creamy easy dessert that’s perfect for our hot South Texas summers.
What Is Lime Charlotte?
Lime Charlotte is an original French dessert, called Charlotte Russe, that has made its way into the Mexican culture.
Lime Charlotte, or Carlota de Limon, which is also called Postre Limon, (Mexican Lime Dessert), or Pastel Carlota, is quite a popular Mexican Dessert, like my Sopapilla Cheesecake Bars and somewhat similar to key lime pie. It is one of the most popular among all our Mexican Recipes, especially Mexican Dessert Recipes, period! It tastes that good!
And, as you see it is a dessert with many names! No matter what you call it, it is a mouthwateringly delicious lime dessert. For my long-time readers, you know I love desserts, especially no-bake desserts like these 15 Icebox Cakes!
How To Make Lime Charlotte Icebox Cake
Equipment
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Below I discuss the ingredients and possible substitutions in case you don't have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Maria cookies - These are subtly sweet, thin little cookies found in the Mexican aisle of the grocery store. You can use graham crackers or digestive cookies instead if you wish. You could also use any non-iced cookie of your choice.
Cream cheese - I use regular cream cheese, but you can use Neufchâtel, or light cream cheese instead.
Evaporated milk - You will need a full can of evaporated milk.
Sweetened condensed milk - I recommend using a good brand for this recipe so it will be smooth.
Knox gelatin - This is unflavored gelatin and helps the cream mixture jell up.
Vanilla extract - Although this is not a traditional ingredient, I like to use it because of the flavor it adds.
Lime zest - This adds an extra zing to the dessert.
Directions
Mix the Gelatin.
Pour the cold water into a small bowl and add the gelatine.Let sit while you mix the other ingredients.
Make The Filling.
In a blender combine the cream cheese, evaporated milk, sweetened condensed milk, lime juice, and vanilla. Blend for 30 seconds or until well blended and smooth. Pour the creamy mixture into a bowl.
Place the gelatin in the microwave for 15 seconds or until melted.
Slowly pour the gelatin into the milk mixture while stirring well to combine.It should begin to thicken quickly.
Assemble the Icebox Cake.
Place a layer of cookies on the bottom of the round pan.
Pour a layer of the milk over the cookies and spread evenly.
Place another layer of cookies over the milk layer and repeat until all the milk mixture has been used.Do not top with cookies.
Sprinkle the top with lime zest.
Refrigerate.
Cover with tinfoil and place in the refrigerator for 2 hours.
Recipe Tips
For this dessert you will be layering the cookies, then milk, then cookies, and repeating. You can do very thin layers of the milk and get more cookie layers in, or you can make the milk mixture thicker and do only 2 or three cookie layers.
The top layer should be the milk mixture.
Be sure to use pure vanilla extract and not imitation extract. If you have Mexican vanilla, I would recommend using that.
You can decorate this any way you wish with candied lime slices, more cookies, cookies around the edges, you can be as creative as you want.
You can make this in a springform pan and then unmold and put cookies around the edges. Or you can line the pan with parchment paper and then lift the dessert out of the pan.
What To Serve With Lime Charlotte Icebox Cake?
Lime Charlotte is a delicious, creamy lime dessert. An icebox cake that is served cold. So it can be served at a holiday dinner, a party or potluck, or anytime you want a cold, creamy dessert!
Can I Make Lime Charlotte Icebox Cake Ahead of Time?
Basically, since this dessert requires refrigeration before serving, it is basically required to make it several hours ahead of when you will be serving it.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days.I do not recommend freezing this dessert.The milk will not freeze well.
The cookies will get soggy the longer they sit as well, so this is best eaten immediately.
This easy icebox cake is the perfect spring or summer dessert. No baking, just layers of creamy goodness over cookies, then refrigerate or freeze for a deliciously refreshing dessert.
Pour the cold water into a small bowl and add the gelatine. Let sit while you mix the other ingredients.
Make The Filling
In a blender combine the cream cheese, evaporated milk, sweetened condensed milk, lime juice, and vanilla. Blend for 30 seconds or until well blended and smooth. Pour the creamy mixture into a bowl.
Place the gelatin in the microwave for 15 seconds or until melted. Slowly pour the gelatin into the milk mixture while stirring well to combine. It should begin to thicken quickly.
Assemble the Icebox Cake
Place a layer of cookies on the bottom of the round springform pan.
Pour a layer of the milk over the cookies and spread evenly.
Place another layer of cookies over the milk layer and repeat until all the milk mixture has been used. The top layer should be a milk layer. Do not layer cookies on top. Sprinkle the top with lime zest.
Refrigerate
Cover with tinfoil and place in the refrigerator for 2 hours.
I am thinking of making this weekend, what do you think about using lime flavored gelatin? Do you it would be too much or give it a little extra lime flavor?
Would the filling be thick enough to mold into silicone cups to make individual pies? I’m concerned when unmolded, they would melt and ooze. I want to make a margarita tart and use pretzel crust in place of the cookies.
Thank you! I made this using 1.5 packs of gelatin and it was ALMOST perfect as stand alone tartlets. Still a little soft. If I use lime Jello (dissolved in hot water and then cooled.) and then added the unflavored gelatin to bloom in that, would it set up? I’m concerned the sugar in the Jello would interfere with the gelling. I’m looking for a little more lime punch.
I have read that you need to bloom the gelatin in a bit of cold water, then you can add it to cooled jello and it should work well. But I have not tried that. So I can’t confirm that it would work. But give it a try and let me know how it came out.
Kathryn says
I am thinking of making this weekend, what do you think about using lime flavored gelatin? Do you it would be too much or give it a little extra lime flavor?
Michele says
Hi Kathryn,
I have not tried it with lime-flavored gelatin. So I can’t say how strong the lime flavor would be. Try it and let us know.
Thanks,
Michele
Nina says
Simply cannot wait to make this delicious-sounding icebox treat Thank you for sharing.
Angel Sandlin says
Would the filling be thick enough to mold into silicone cups to make individual pies? I’m concerned when unmolded, they would melt and ooze. I want to make a margarita tart and use pretzel crust in place of the cookies.
Michele says
Hi Angel,
I think it should probably thick enough. However, to make doubly sure, you can always double the amount of gelatin.
Thanks for visiting FlavorMosaic.com
Michele
Angel Sandlin says
Thank you! I made this using 1.5 packs of gelatin and it was ALMOST perfect as stand alone tartlets. Still a little soft. If I use lime Jello (dissolved in hot water and then cooled.) and then added the unflavored gelatin to bloom in that, would it set up? I’m concerned the sugar in the Jello would interfere with the gelling. I’m looking for a little more lime punch.
Michele says
Hi Angel,
I have read that you need to bloom the gelatin in a bit of cold water, then you can add it to cooled jello and it should work well. But I have not tried that. So I can’t confirm that it would work. But give it a try and let me know how it came out.
Thanks,
Michele