No Bake Gingerbread Cheesecake Log

When I was a kid my Mom would often make a dessert similar to this with chocolate wafer cookies and whipped cream. 

In this version I used a cheesecake style filling and when the gingersnap cookies magically turn into cake overnight they add a spiciness to the sweet cheesecake and caramel!

Ingredients:

250 g (24 small) gingersnap cookies

1/2 tsp lemon zest

2 tbsps fresh squeezed lemon juice

1/2 cup sweetened condensed milk

1/4 cup milk

125 g cream cheese

1 can dulce de leche caramel sauce

(I found this can of Eagle Brand condensed milk dulce de leche that I used.  Only needed a little so will need to find another use for the rest of the caramel 😋)

Soften the cream cheese and beat in the lemon zest. Add the condensed milk and lemon juice. Chill 2 hours or put in the freezer 20-30 minutes.

Crush some cookies to use as garnish later.

Spread a smear of cream cheese mix on the platter you're going to use. Pour the milk into a small bowl. Dip one side of a cookie in the milk, then  spread the other side with cheesecake filling. Dip another cookie in milk and spread with dulce de leche. Stand the cookies on end in the smear and continue alternating filling and caramel on the cookies.

Frost the outside of the log with the rest of the filling mixture. If you need to, chill the filling again a little while before frosting.

Add some cookie halves and crumbs to garnish.

Now into the fridge to let this dessert do it's magic turning cookies into cake!

Chill 8 hours or up to 2 days before serving and drizzle with more caramel.

Don't forget to cut slices on the diagonal to see the striped effect. 

Because this is quite sweet you only need a small slice so this should serve 6 people.