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Oreo Cheesecake Mooncakes Recipe

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Easy no-bake Oreo Cheesecake Mooncakes featuring a soft and chewy Oreo cookie skin filled with a smooth and creamy Oreo cheesecake filling. These mooncakes combine the classic flavors of creamy cream cheese and crunchy Oreo bits, making a delightful dessert perfect for snacks or special occasions. Enjoy chilled for the best texture and flavor.

Ingredients

Scale

Cheesecake Filling

  • 7 oz cream cheese, softened
  • 3 tbsp confectioners’ sugar
  • 2/3 cup Oreo cookie crumbs

Oreo Mooncake Skin

  • 2 2/3 cups Oreo cookie crumbs
  • 1/4 cup whole milk

Instructions

  1. Prepare Cheesecake Filling: In a medium bowl, add the softened cream cheese. Sift in the confectioners’ sugar to avoid lumps, then mix with a spatula until the mixture is smooth and fully combined.
  2. Add Oreo Crumbs to Filling: Stir in 2/3 cup Oreo cookie crumbs into the cream cheese mixture, folding carefully until well mixed.
  3. Portion and Chill Filling: Divide the cheesecake filling into 11 equal portions, approximately 24-25 grams each. Shape each portion into a ball. If the mixture feels too sticky to handle, chill it in the refrigerator for 30 minutes to firm up. Place the balls on a baking tray lined with parchment paper or a silicone mat, then freeze the filling balls for at least 30 minutes.
  4. Make Oreo Mooncake Skin Dough: Add Oreo cookies to a food processor and blend until finely ground. If no food processor is available, place cookies in a plastic bag and crush into fine crumbs with a rolling pin. Transfer the crumbs to a bowl.
  5. Add Milk and Form Dough: Gradually add 1/4 cup whole milk to the Oreo crumbs, mixing continuously with a spatula until a dough forms that is pliable and does not stick excessively to your fingers. Be cautious not to add too much milk; if the dough becomes sticky, adjust by adding more Oreo crumbs as needed.
  6. Portion Skin Dough: Divide the Oreo dough into 11 equal portions, around 24-25 grams each, and roll into balls.
  7. Assemble Mooncakes: Take the frozen cheesecake filling balls from the freezer. Flatten each skin dough ball into a thin round. Place a filling ball in the center, then gently lift and stretch the dough around the filling to fully encase it. Pinch the edges to seal tightly, then roll the assembled mooncake lightly between your palms to smooth out the surface.
  8. Shape with Mooncake Mold: Lightly dust a 50-gram mooncake mold with powder if necessary. Place a filled mooncake ball into the mold, pressing it down firmly against your work surface multiple times. Release the mold carefully to reveal the detailed mooncake shape.
  9. Chill Before Serving: Transfer the shaped mooncakes to an airtight container. Refrigerate until ready to serve; the mooncakes are best enjoyed cold. They will keep fresh for 3-5 days in the refrigerator or can be frozen for up to 2 months.

Notes

  • The cheesecake filling can be chilled longer if it is too soft to handle initially.
  • If the Oreo dough becomes too sticky after adding milk, add more crushed Oreos to adjust the consistency.
  • Use parchment paper or a silicone baking mat to prevent sticking while freezing the filling balls.
  • These mooncakes require no baking, making them quick and convenient to prepare.
  • Store mooncakes in an airtight container to maintain freshness and prevent drying out.

Keywords: Oreo, cheesecake mooncake, no bake dessert, Oreo dessert, mooncakes, easy dessert

Find it online: https://reemcook.com/oreo-cheesecake-mooncakes-recipe/