Cheesecake: Step 1
At home Cut 1/2 block of Neufchâtel "light" cream cheese (its tangier taste and lighter texture are better than regular) leaving the foil wrapper in place, then and wrap in plastic. Be careful not to touch with you fingers to avoid bacteria and help it last up to 4 days on the trail. Place in a quart-size freezer bag (you’ll use this later). Wrap 5 large (3-4”) chocolate cookies in paper (to cushion them slightly), then in plastic (to keep them fresh), then in a hard-sided container.
Cheesecake: Step 2
Pack 2 tablespoons powdered sugar, a pinch nutmeg, and a pinch salt in a zip-top bag. Zest ½ lemon, let zest dry for about 30 minutes, then add to the zip-top.
Cheesecake: Step 3
In camp Make the filling: Fold the quart-size freezer bag over your hand to make a little cup. Unwrap the cream cheese and add a little of the sugar mixture at a time. Using a plastic spoon, blend well with each addition to avoid lumps. Seal the top of the bag, then smush the cream cheese into one corner.
Cheesecake: Step 4
Prepare cookies and crumbs: Place one cookie in the empty sugar mixture bag, and using the bottom of a water bottle, carefully crush the cookie. Set aside.
Cheesecake: Step 5
Assemble the sandwiches: Snip the corner of the bag where the cream cheese is, and squeeze to pipe filling onto bottoms of two cookies, mounding in the center. Carefully top with another cookie, gently pressing down.
Cheesecake: Step 6
Crumb coat your sandwiches: Gently dip the sides of sandwiches into your bag of smashed cookie, turning carefully to coat all sides.
Cheesecake: Step 7
Eat up! Each recipe makes 2 sandwiches. Variation: Use graham crackers instead of chocolate cookies.