Oreo Cheesecake Mooncakes
These Oreo cheesecake mooncakes are a no-bake dessert with a creamy cheesecake filling wrapped in a soft Oreo shell. Festive and indulgent, they’re a modern twist on the traditional mooncake, perfect for special occasions or everyday treats.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 8–10 mooncakes
- Category: Dessert
- Method: No-bake, Molded
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Oreo Cheesecake Filling
7 oz (200 g) cream cheese, room temperature
3 tbsp (20 g) confectioners’ sugar
2/3 cup (50 g) Oreo cookie crumbs
Oreo Mooncake Skin
2 2/3 cups (200 g) Oreo cookie crumbs
1/4 cup (60 ml) whole milk, more or less
Instructions
- Beat cream cheese with confectioners’ sugar until smooth and creamy. Fold in Oreo crumbs until combined.
- Shape the filling mixture into small balls (about 1 tbsp each) and refrigerate for 30 minutes to firm.
- Mix Oreo crumbs with milk gradually until a soft, pliable dough forms. Add extra milk by the teaspoon if too dry.
- Divide Oreo dough into equal portions, flatten into circles, and wrap around the chilled cheesecake balls, sealing completely.
- Lightly dust a mooncake mold with Oreo crumbs, place the filled ball inside, press firmly to shape, then release.
- Repeat with remaining dough and filling. Refrigerate mooncakes for at least 1 hour before serving.
Notes
Add crushed nuts or mini chocolate chips for extra texture in the filling.
Use golden Oreos for a different flavor and color variation.
Add instant coffee to the filling for a mocha twist.
Can be made into mini mooncakes using smaller molds.
Best served chilled after setting in the refrigerator.
Nutrition
- Serving Size: 1 mooncake
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://justsosavory.com/oreo-cheesecake-mooncakes/
