Gather all ingredients. Coffee must be lukewarm, or cold.
Stir together cream cheese and dulce de leche until all combined. Different brands of dulce de leche might change the color or consistence of the filling.
Grab a glass tray for making the cake.
One by one, dip cookies into coffee, and soak for a couple of seconds. Caution! If too soaked, cookies might break apart.
Cover the bottom of the tray with coffee soaked cookies.
Cover cookies with a thick layer (about 1/2-1 cm) of filling, then spread using a spatula.
Place another layer of coffee soaked cookies, this time crossing them, in order to get a smooth cake that doesn’t fall apart when cutting. Cover cookies with filling once more. Repeat until there are no more cookies left, and top with filling.
Once all layers are done, top with more filling. For a nice touch, grate a cookie over the cake. Cover in plastic wrap, and chill for 4 hours, or, even better, overnight. This will give it a softer texture, and enhace its flavours.
Once chilled, serve and enjoy!