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Cookie Cake with Dulce de Leche

A luxurious no-bake cookie cake layered with creamy dulce de leche and soft cream cheese, making for a delightful dessert that transforms simple ingredients into a comforting delight.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American, Latin
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 400 g dulce de leche
  • 300 g cream cheese Use full-fat for best results.
  • 300 ml chocolate milk Briefly dip cookies in this.
  • pieces cookies (Maria, whole wheat, or chocolate) Choose your preferred type.
  • g grated chocolate for decoration Use bittersweet chocolate for a contrast.

Method
 

Preparation
  1. In a bowl, combine the cream cheese and dulce de leche. Beat well until smooth and no lumps remain.
  2. Briefly dip the cookies one by one in the chocolate milk.
  3. Arrange a layer of the moistened cookies in a serving dish or mold.
  4. Spread a layer of the dulce de leche cream mixture over the cookies.
  5. Repeat the layering process until all ingredients are used, finishing with a layer of the cream mixture.
  6. Refrigerate the cake for at least 4 hours, or preferably overnight, to set firmly.
  7. Before serving, decorate the top with grated chocolate.
Serving
  1. Slice with a sharp, warm knife for clean edges.
  2. Serve chilled on a small plate, paired with espresso or black tea.
Storage
  1. Keep refrigerated in an airtight container for up to 4 days.
  2. If storing in a dish, cover the surface with parchment to prevent flavor absorption.
  3. Do not freeze, as the texture will become watery upon thawing.

Notes

For the best texture, use full-fat cream cheese and dip cookies briefly in chocolate milk. Chill the cake until firm for a cleaner finish.