Oreo Cheesecake Mooncakes
This post may contain affiliate links. Please read my disclosure policy for details.
Easy no-bake Oreo Cheesecake Mooncakes with 4 ingredients! Soft and chewy Oreo skin mooncakes are filled with a smooth cream cheese mixture and delicious bits of Oreo cookies.
Who would have guessed that our favorite cookies and cream cheesecake would go so well in a mooncake? Let me introduce you to these Oreo Cheesecake Mooncakes!
The black mooncake skin is made from a mixture of ground Oreo cookies with milk. It is soft and chewy. It hides a mix of smooth cream cheese and pieces of Oreo cookies inside, like a cheesecake in disguise
These Oreo Cheesecake Mooncakes are easy to make and are such a crowd-pleaser, especially for the kids. Each bite is loaded with the iconic cookie’s flavor, with layers of chopped Oreos throughout the creamy cheesecake filling. Try these out this Mid-Autumn Festival and share them with fellow Oreo cheesecake lovers!
Why You Will Love These Oreo Cheesecake Mooncakes
- Easy to make. There is no baking or cooking involved.
- Minimum ingredients. You only need 4 ingredients: Oreo cookies, cream cheese, confectioners’ sugar, and milk.
- Crowd-pleaser. They are perfect for kids to adults.
- Taste. If you are not a fan of traditional mooncakes, you can try this recipe. They taste like Oreo cheesecake in mini form.
Components and Ingredients
Oreo Mooncake Skin
- Oreos. These classic chocolate sandwich cookies with a cream filling are the star ingredient in this dessert recipe. For this recipe, we only use the chocolate cookie part. Blend the Oreo cookies into a fine powder for the mooncake skin.
- Milk. To soften the ground Oreo cookies, and make the dough pliable and easy to shape.
Oreo Cheesecake Filling
- Cream cheese. Use full-fat cream cheese for the richest, smoothest filling. Avoid low-fat or whipped versions for the best results, and bring the cream cheese to room temperature before adding it to the recipe.
- Confectioners’ sugar. To sweeten the cream cheese mixture. Sift to break up any clumps before adding the sugar to the cream cheese to make sure the filling turns out smooth.
- Oreo cookie crumbs. Chop the Oreo cookies roughly and add them in the cream cheese mixture.
Mooncake Mold Size
I used a 50-gr mooncake mold for this recipe and made 11 mooncakes. I used 25 gr skin dough and 25 gr filling in each mooncake. You can also use a different size of mold and use a 1:1 skin and filling ratio.
Pro Tips
- Keep the filling cold-frozen. So handling and shaping will be easier. The filling will easily melt after being taken out of the freezer.
- Add milk gradually. If you add too much milk, the dough will be sticky. Add the milk little by little while mixing with the ground Oreo cookies.
How to Store
These Oreo Cheesecake Mooncakes last up to 3 to 5 days in the refrigerator when stored in an airtight container. Or you can freeze them for longer storage. Place the mooncakes on a baking sheet lined with parchment paper or silicone mat, not touching each other, and let them freeze for 1 hour and then transfer to a freezer bag or container and they won’t stick to each other anymore. They can be kept frozen for up to 2 months. Serve frozen or thaw at room temperature for softer mooncakes.
More Mooncake Recipes
- Durian Pandan Snow Skin Mooncakes
- Cookie Crust Mooncakes
- Honey Pistachio Mooncakes
- Lava Custard Mooncakes
- Thousand Layers Lava Custard Mooncakes
Ingredients
Oreo Cheesecake Filling
- 7 oz (200 gr) cream cheese, room temperature
- 3 tbsp (20 gr) confectioners' sugar
- 2/3 cup (50 gr) Oreo cookie crumbs
Oreo Mooncake Skin
- 2 2/3 cups (200 gr) Oreo cookie crumbs
- 1/4 cup (60 ml) whole milk, more or less
Instructions
Oreo Cheesecake Filling
- In a medium bowl, add softened cream cheese. Sift in confectioners' sugar. Mix with a spatula until smooth and combined.
- Add Oreo cookie crumbs and mix until combined.
- Divide the mixture into 11 equal pieces, each about 24-25 gr. Shape into balls. If the mixture is too sticky to shape, you can chill the mixture in the refrigerator for 30 minutes. Place the balls on a baking tray lined with parchment paper or silicone mat.
- Freeze the filling for at least 30 minutes.
Oreo Mooncake Skin
- Blend Oreo cookies in a food processor until finely ground. If you don't have a food processor, place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin.
- Transfer to a bowl. Add milk to the ground Oreos gradually. Mix with a spatula until the mixture turns doughy and does not stick to the fingers. Be careful not to add too much milk. The dough will be too sticky and you will need to add more ground Oreos if that happens.
- Divide the mixture into 11 equal pieces, each about 24-25 gr. Shape into balls.
Assemble
- Remove the filling from the freezer.
- Flatten the skin dough thinly and place a filling in the middle. Lift and stretch the dough over the filling to cover completely, and pinch to seal. Roll with your palms to smooth it out. Repeat for the remaining 10 pieces.
- Use a 50 gr mooncake mold to shape the mooncakes. Place a ball into a mooncake mold and face it down on the working surface. Push hard the mold a few times. Release it to get a mooncake out of it.
- Transfer the mooncakes to an airtight container and chill in the fridge until serving them. They are best served cold. They last about 3-5 days in the fridge and up to 2 months in the freezer.
Not sure what I did wrong but filling was WAY too sticky to roll into balls even after adding a bit of extra confectioners sugar. Skin was too sticky as well, but I didn’t gradually add milk as recipe said so that was my mistake. They still taste good, but look more like lumps of coal since I couldn’t use the press mold😂
Easy to make