Introduction

These Oreo Cheesecake Mooncakes offer a delightful twist on traditional mooncakes, combining a smooth cream cheese filling with the crunchy, chocolatey flavor of Oreo cookies. They are no-bake, easy to make, and perfect for a sweet treat that’s both soft and chewy.

The image shows seven black mooncakes with shiny, smooth surfaces arranged neatly on white parchment paper on a silver baking tray. Each mooncake has a round shape with scalloped edges and a textured top surface featuring a crisscross pattern. One mooncake is cut in half at the front of the tray, revealing a creamy white filling with dark chocolate chunks inside. Behind the tray, there is a stack of white plates holding two more black mooncakes, and a light-colored mooncake mold is visible to the right. The scene is set on a white marbled surface with a striped grey cloth partially visible under the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 oz cream cheese, softened
3 tbsp confectioners’ sugar
2/3 cup Oreo cookie crumbs (for the filling)
2 2/3 cups Oreo cookie crumbs (for the skin)
1/4 cup whole milk

Instructions

Step 1: In a medium bowl, combine the softened cream cheese with sifted confectioners’ sugar. Mix with a spatula until the mixture is smooth and well combined.
Step 2: Add 2/3 cup Oreo cookie crumbs to the cream cheese mixture and stir until fully incorporated.
Step 3: Divide the filling mixture into 11 equal portions, about 24-25 grams each. Shape each portion into a ball. If the mixture is too sticky to handle, chill it in the refrigerator for 30 minutes. Arrange the balls on a parchment-lined baking tray and freeze for at least 30 minutes.
Step 4: For the mooncake skin, finely grind 2 2/3 cups Oreo cookies in a food processor. If you don’t have one, place the cookies in a plastic bag and crush them with a rolling pin until fine crumbs form.
Step 5: Transfer the ground Oreos to a bowl. Gradually add 1/4 cup whole milk, mixing with a spatula until the mixture forms a dough that doesn’t stick to your fingers. Avoid adding too much milk to prevent stickiness.
Step 6: Divide the dough into 11 equal pieces, each about 24-25 grams. Shape each piece into a ball.
Step 7: Remove the filling balls from the freezer. Flatten each skin dough ball into a disc and place a filling ball in the center. Carefully lift and stretch the dough around the filling, sealing it completely. Roll gently with your palms to create a smooth surface. Repeat with all pieces.
Step 8: Use a 50-gram mooncake mold to shape each mooncake. Place a ball into the mold and press firmly onto your work surface. Push the mold down a few times, then release to reveal your shaped mooncake.
Step 9: Transfer the mooncakes to an airtight container and refrigerate until ready to serve. They are best enjoyed cold.

Tips & Variations

If the filling mixture is too sticky, chilling it makes shaping much easier.
Use a rolling pin and plastic bag to crush Oreos if you don’t have a food processor.
Add a pinch of cinnamon or espresso powder to the filling for a subtle flavor boost.
For a dairy-free option, substitute cream cheese and milk with plant-based alternatives.
Press the mooncake mold firmly to achieve defined patterns on the surface.

Storage

Store the mooncakes in an airtight container in the refrigerator for 3-5 days. For longer storage, freeze the mooncakes for up to 2 months. When ready to eat, thaw in the fridge and serve chilled for the best texture and flavor.

How to Serve

There are six black mooncakes with a shiny, smooth texture and a crisscross pattern on top, arranged on white parchment paper inside a silver baking tray. One mooncake is cut in half in the center front, showing a creamy white filling with dark black swirls. Behind the tray, two more black mooncakes sit on stacked silver plates. To the right, there is a white mooncake mold with a similar crisscross pattern on top. The scene is set on a white marbled surface with a gray striped cloth under the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cookies instead of Oreos?

Yes, you can substitute Oreos with other chocolate sandwich cookies, but keep in mind this may change the flavor and texture slightly.

Do I need a special mold to shape these mooncakes?

While a mooncake mold helps create traditional patterns and shapes, you can shape them by hand or use other small molds if you don’t have a dedicated mooncake press.