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Mexican Lime Icebox Cake

Refreshing Mexican Lime Icebox Cake for Easy Summer Joy

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Experience the effortless deliciousness of Mexican Lime Icebox Cake, a vibrant no-bake dessert that balances sweet and tangy flavors perfectly.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Filling
  • 1 cup Evaporated Milk Coconut milk is a great non-dairy substitute.
  • 1 cup Sweetened Condensed Milk Consider using unsweetened alternatives with sugar in a pinch.
  • 6 limes Juice of Fresh Limes Always opt for fresh lime juice for the best tang.
For the Base Layers
  • 1 package Maria Cookies Graham crackers are a suitable swap if needed.
For the Topping
  • 1 cup Heavy Cream Feel free to omit if not desired.
  • 2 tablespoons Granulated Sugar Adjust this to your taste.
  • 1 teaspoon Vanilla Extract Optional but highly recommended.
For Optional Garnishes
  • Lime Zest
  • Lime Slices
  • Berries

Equipment

  • blender
  • Springform Pan
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions for Mexican Lime Icebox Cake
  1. Prepare the springform pan by lining the bottom with parchment paper and set aside.
  2. Blend the cream filling by combining evaporated milk, sweetened condensed milk, and lime juice until smooth.
  3. Create the base layer by spooning a few tablespoons of lime cream into the prepared springform pan.
  4. Layer the Maria cookies broken into pieces over the lime mixture, pressing down gently.
  5. Continue alternating layers with lime cream and broken cookies, finishing with lime cream on top.
  6. Chill the cake covered tightly for at least 4 hours or overnight.
  7. Prepare the whipped cream topping by whipping heavy cream, sugar, and vanilla until stiff peaks form.
  8. Decorate the cake by spreading whipped cream on top and garnishing with lime zest and berries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 40mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 20mgCalcium: 120mgIron: 0.5mg

Notes

Refrigerate leftovers for up to 3 days; freeze for up to 2 months.

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