Oreo Cheesecake Mooncakes
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.
Servings: 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.
Nutrition
Serving: 1mooncake | Calories: 187kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 2g | Cholesterol: 19mg | Sodium: 175mg | Potassium: 60mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 253IU | Calcium: 25mg | Iron: 1mg
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