Love this Oreo Mooncake. So ridiculously easy.

No Bake and No Knead. All you need to do is enjoy the mooncake assembly! 

Oreo cheesecake, anyone?

Oreo cheesecake in a moonie … Dark. Chocolatey. Creamy. And So Easy! 

Beautiful No Bake oreo moonies!

Make this for Mid Autumn and enjoy 😊

Why we celebrate mid autumn 

The Mid-Autumn Festival (中秋节) is one of the most important festivals celebrated by the Chinese and mooncakes (月饼🥮) are the quintessential treat of the Festival. If you would like to know more about the Mid-Autumn Festival and why I love it, read on here.

Watch how to make this

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here. 

If you like this Oreo Mooncake, you may also like my other mooncake recipes 😊

• Orange Cointreau Chocolate Snowskin Mooncake
• Rainbow Mooncakes
• MaoShanWang Snowskin Mooncake
• Mixed Nuts Mooncake

And if you like these mooncake recipes, you may also like my Asian recipes 😊

• My MIL’s Yummy Pineapple Tarts
• Ridiculously Easy Homemade NianGao (年糕）
• How to make your own Lohei (捞起）
• CNY Blessings Carrot Cake
• Easy Florentines, our favorite Chinese New Year snack
• Homemade Ba Kwa
• Grandpa’s Hainanese Mutton Soup (阿公的羊肉汤）
• Kaffir Lime Spiced Nuts
• Laksa Cookie

What to watch out for ..

#1 Oreo mooncake skin

All Oreos are equal but some are more equal than others. If you are using Oreo biscuits with cream that has been bought quite a while back, be aware that they could have absorbed moisture from the air (especially in humid environment) and may be soft and not crisp anymore. 

I used these black oreos bought without cream

Using such softened oreos may require less liquid to form the dough skin. In this case, I would recommend to add the milk gradually and stop once the mooncake dough forms and is nice and malleable. 

This was my experience trouble-shooting the recipe with a good friend whose Oreo Mooncake dough could not form and was too liquidy with 100ml milk. To save the dough, in the end we added more black oreos to balance out the liquid and she still got a delicious dough skin and managed to make her Oreo Mooncake in time for Mid Autumn 🙏🏻😊

My friend’s failed dough skin … use crisp oreos and avoid this!

One way to avoid this problem? Taste your oreo cookies before using .. if they taste soft and not crisp, chuck them and buy fresh ones!

#2 Oreo filling

The oreo filling (once measured and rolled into balls) must always be frozen before moulding. I tried to assemble the mooncake when the filling was only chilled firm (and not frozen) and it was a total FAIL 🙅🏻‍♀️🙅🏻‍♀️ 

Use only well frozen oreo filling

With the handling of the mooncake, heat from our hands (even if you wore gloves) will soften the cream cheese making it difficult to seal the filled dough ball as the softened filling is too malleable and loses its shape.

My failed dough ball which couldn’t seal properly with chilled filling

Therefore, always assemble this Oreo Mooncake with frozen filling.

#3 Making the mooncake

I used a 50g hand plunger to make this Oreo Mooncake.

Rule of thumb.. 50/50 filling and dough skin

When using moulds of different sizes, I would broadly apply the 50/50 rule – which is half mooncake skin and half filling.

#4 How to get clean sharp edges

For clean pristine sharp edges, I like to clean out the mooncake mould after a couple of plunges as small dough bits may get stuck in the crevices of the plunger after moulding.

Beautifully moulded with pristine lines

These remnant pieces if they remain, will affect the moulding of the next mooncake therefore take a minute to remove them. This little effort will give you success in getting those nice pristine sharp edges and a beautiful mooncake.

#5 Make Ahead 

I usually make the oreo filling, measure and shape into balls one day ahead as they need to be frozen hard for moulding. On the day of gifting or consumption, I simply whip up the mooncake skin, assemble the mooncake and gift them freshly made to family and friends. 

#6 Storage

This Oreo Mooncake is best consumed within 2-3 days and stores well air-tight and chilled in the fridge. When serving, let the mooncake sit out at room temperature for a couple of minutes before serving and it should be nicely firm and perfectly creamy!

Blessed Mid Autumn!

Did you make this? I would love to know how it turned out. Tell me more 😊  Please leave me a comment or tag me on Instagram or Facebook hashtag #thesugarcrumble

Print Recipe

Ridiculously Easy Oreo Mooncake

Love this Oreo Mooncake. No Bake, No Knead and So EASY. Dark. Chocolatey. Creamy. Make it for Mid Autumn and enjoy 😊

Prep Time1 hour hr 30 minutes mins

Freezing time1 hour hr

Total Time2 hours hrs 30 minutes mins

Servings: 10 oreo mooncakes

Author: Kai

Ingredients

Oreo mooncake skin

• 200 g oreo biscuits (no cream)
• 100 ml milk

Oreo filling

• 200 g cream cheese (softened @room temperature)
• 20 g sugar
• 50 g roughly crushed oreo chunks
• 1/2 tsp vanilla extract

Note: I used a 50g mooncake plunger which can take a total dough skin plus filling weight of ~ 50g to 55g

Instructions

Oreo mooncake skin

• Blitz 200g oreo biscuits in the blender until fine crumbs. Add 100ml milk into the oreo crumbs and pulse till it comes together as a smooth dough.
• Remove the dough unto parchment and roll it into a ball (no kneading required). Wrap with the parchment and set the dough aside.

Oreo filling

• In a large mixing bowl, add 200g cream cheese, 20g sugar and 1/2 tsp vanilla extract. Whisk until smooth and fully combined. Then add in 50g crushed oreo chunks and mix in by hand with a spatula. Cover the oreo filling with cling wrap and chill for ~ 1 hour.
• Once chilled and quite firm, divide the oreo filling into 10 equal portions (~25g to 27g each) and shape into balls. Freeze the oreo filling balls for ~ 1-2 hours (or more if required) as they need to be frozen for assembly.

Assembly

• Whilst the filling is freezing, divide the oreo dough skin into 10 equal portions (~25g to 27g each) and roll into balls. Once the oreo filling balls are frozen hard, you can start assembling.
• Roll out the mooncake dough skin into ~ 8cm round. Place in the oreo filling and gently wrap the mooncake skin around and seal well. Once sealed, gently roll into a smooth round ball.
• Place the mooncake mould over the filled dough ball and press firmly (I used 3 firm taps) to shape the mooncake. Gently push and lift the mooncake plunger to release the moulded mooncake onto the work surface. Repeat with the other filled dough balls. (Note: After a couple of plunges, small dough bits may get stuck in the crevices of the mould. Where required, clean out the stuck dough bits to get pristine and beautiful lines on your mooncake.
• Once moulded, transfer your beautiful chocolate snowskin mooncakes into an air tight container and chill in the fridge for an hour. Enjoy.

Video

Notes

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here.

#1 Oreo mooncake skin

All Oreos are equal but some are more equal than others. If you are using Oreo biscuits with cream that has been bought quite a while back, be aware that they could have absorbed moisture from the air (especially in humid environment) and may be soft and not crisp anymore.

Using such softened oreos may require less liquid to form the dough skin. In this case, I would recommend to add the milk gradually and stop once the mooncake dough forms and is nice and malleable.

This was my experience trouble-shooting the recipe with a good friend whose Oreo Mooncake dough could not form and was too liquidy with 100ml milk. To save the dough, in the end we added more black oreos to balance out the liquid and she still got a delicious dough skin and managed to make her Oreo Mooncake in time for Mid Autumn 🙏🏻😊

One way to avoid this problem? Taste your oreo cookies before using .. if they taste soft and not crisp, chuck them and buy fresh ones!

#2 Oreo filling

The oreo filling (once measured and rolled into balls) must always be frozen before moulding. I tried to assemble the mooncake when the filling was only chilled firm (and not frozen) and it was a total FAIL 🙅🏻‍♀️  

With the handling of the mooncake, heat from our hands (even if you wore gloves) will soften the cream cheese making it difficult to seal the filled dough ball as the softened filling is too malleable and loses its shape. Therefore, always assemble this Oreo Mooncake with frozen filling.

#3 Making the mooncake

I used a 50g hand plunger to make this Oreo Mooncake. When using moulds of different sizes, I would broadly apply the 50/50 rule – which is half mooncake skin and half filling.

#4 How to get clean sharp edges

For clean pristine sharp edges, I like to clean out the mooncake mould after a couple of plunges as small dough bits may get stuck in the crevices of the plunger after moulding.

These remnant pieces if they remain, will affect the moulding of the next mooncake therefore take a minute to remove them. This little effort will give you success in getting those nice pristine sharp edges and a beautiful mooncake.

#5 Make Ahead

I usually make the oreo filling, measure and shape into balls one day ahead as they need to be frozen hard for moulding. On the day of gifting or consumption, I simply whip up the mooncake skin, assemble the mooncake and gift them freshly made to family and friends.

#6 Storage

This Oreo Mooncake is best consumed within 2-3 days and stores well air-tight and chilled in the fridge. When serving, let the mooncake sit out at room temperature for a couple of minutes before serving and it should be nicely firm and perfectly creamy!