Add the sweetened condensed milk, heavy cream, cream cheese, and lemon juice to a mixing bowl.

Whisk the mixture until it becomes smooth, thick, and creamy.

Combine the 2 cups of unsweetened almond milk with the 2 tablespoons of vanilla extract in a second bowl.

Dip each plain cookie briefly on both sides in the vanilla almond milk mixture.

Arrange one layer of soaked cookies across the bottom of the rectangular baking dish.

Spread a layer of creamy lemon mixture evenly over the cookie layer.

Repeat the cookie and cream layers until all the ingredients are used, ending with cream on top.

Finely grate lemon zest over the top of the dessert.

Refrigerate the dessert for at least 180 minutes before serving chilled.