Oreo Cheesecake Mooncakes

These Oreo cheesecake mooncakes are creamy, rich, and perfectly chocolatey with a soft Oreo shell and a smooth cheesecake filling. I love how they put a modern twist on the traditional mooncake, making them both fun and indulgent.

Why You’ll Love This Recipe

I like this recipe because it’s no-bake, easy to make, and doesn’t require special tools besides a mooncake mold. The cheesecake filling balances the sweetness of the Oreo crust, and the mooncake shape makes them look festive and unique. They’re perfect for celebrating the Mid-Autumn Festival or simply enjoying as a special dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by making the filling. In a bowl, I beat the cream cheese with confectioners’ sugar until smooth and creamy. I fold in the Oreo crumbs until evenly combined. I shape the mixture into small balls (about 1 tablespoon each) and refrigerate them for 30 minutes to firm up.

For the mooncake skin, I mix the Oreo crumbs with milk a little at a time until a soft, pliable dough forms. If the dough is too dry, I add more milk, one teaspoon at a time.

I divide the Oreo dough into equal portions, flatten each portion into a circle, and place a chilled cheesecake ball in the center. I carefully wrap the Oreo dough around the filling, sealing it completely.

I lightly dust a mooncake mold with Oreo crumbs, place the filled ball inside, and press firmly to shape. I release the mooncake and repeat with the remaining dough and filling.

I refrigerate the mooncakes for at least 1 hour before serving to let them set.

Servings and Timing

This recipe makes about 8–10 mooncakes, depending on mold size. It takes about 30 minutes to prepare, plus at least 1 hour of chilling time.

Variations

I sometimes add crushed nuts or mini chocolate chips into the filling for extra texture. For a different flavor, I use golden Oreos for the skin and mix in fruit-flavored Oreos with the cheesecake. I also like adding a teaspoon of instant coffee to the filling for a mocha version.

Storage/Reheating

I store the mooncakes in an airtight container in the refrigerator for up to 3 days. Since they’re no-bake, I don’t reheat them, but I serve them chilled for the best texture.

FAQs

Do I need a mooncake mold?

No, but using one gives them the traditional patterned look. I can shape them by hand if needed.

Can I make these ahead of time?

Yes, I usually make them the day before and keep them chilled until serving.

Can I freeze Oreo cheesecake mooncakes?

Yes, I can freeze them for up to 1 month and thaw them in the fridge before serving.

Can I use reduced-fat cream cheese?

Yes, but full-fat cream cheese gives the creamiest texture.

Do I need to remove the cream from the Oreos?

Yes, I remove the cream before crushing them into crumbs.

Can I make them sweeter?

Yes, I add more confectioners’ sugar to the filling if I want extra sweetness.

What can I use instead of milk for the skin?

I sometimes use heavy cream for a richer dough or plant-based milk for a dairy-free version.

Can I make mini mooncakes?

Yes, I just use a smaller mold and adjust the filling and skin portions.

Can I add flavor extracts to the filling?

Yes, vanilla, almond, or even mint extract works well.

Are these mooncakes baked?

No, they’re completely no-bake, which makes them quick and easy.

Conclusion

These Oreo cheesecake mooncakes are one of my favorite modern desserts. I love the creamy cheesecake center, the chocolatey Oreo shell, and the festive mooncake shape. Whether I make them for a celebration or just as a sweet treat, they always turn out delicious and fun to share.

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