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 😊
Servings: 10 oreo mooncakes
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.
Notes
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#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!