Carlota de Café

servings

This easy Carlota de Café is a creamy Mexican no-bake dessert made with Maria cookies and a rich coffee-flavored filling. The filling comes together in the blender, then everything is layered and chilled until the cookies become soft and cake-like.

prep 10

Chill time 4

total 4 10

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Ingredients

▢ 8 oz cream cheese (softened)
▢ 1 14 oz can sweetened condensed milk
▢ 1 12 oz can evaporated milk
▢ 1 cup heavy whipping cream (cold)
▢ 2 Tablespoons instant coffee (or instant Café de Olla)
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon ground cinnamon
▢ 1 package Maria cookies

Instructions

Make the coffee filling: Add the cream cheese, condensed milk, evaporated milk, instant coffee, vanilla, and cinnamon to a blender. Blend until completely smooth.
Add the cream: Pour in the cold heavy whipping cream and blend until the mixture thickens and becomes creamy.
Layer the Carlota: Add a layer of the coffee filling to individual serving cups or small cazuelitas de barro. Add a layer of Maria cookies, breaking them as needed to fit. Repeat the layers, finishing with the coffee filling.
Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until the cookies have softened and the Carlota is nicely chilled.
Serve: Sprinkle with a little ground cinnamon or cocoa powder before serving.

Notes

Coffee: Regular instant coffee works perfectly, but I love using instant Café de Olla for its cinnamon and piloncillo flavor.
Cold cream: Make sure the whipping cream is very cold so the filling thickens properly.
Maria cookies: There is no need to soak them. They soften as the Carlota chills.
For the best texture: Let the Carlota chill overnight if you have time.
Café de Olla: If using brewed Café de Olla instead of instant coffee, leave out the evaporated milk or replace it with powdered milk to avoid making the filling too thin.

Nutrition Information