Easy no-bake Oreo Cheesecake Mooncakes with just four ingredients. A soft, chewy Oreo cookie exterior encases a smooth cream cheese filling studded with Oreo crumbs — everything you love about cookies-and-cream cheesecake in a bite-size mooncake.
These Oreo Cheesecake Mooncakes transform classic cookies-and-cream into a fun no-bake treat. The dark, pliable mooncake skin is made from finely ground Oreo cookies mixed with a little milk, creating a soft dough that wraps around a creamy, sweetened cream cheese center mixed with chopped Oreos.
They’re simple to make, require minimal ingredients, and are a hit with both kids and adults. Each mooncake delivers the familiar Oreo flavor with a creamy cheesecake bite — perfect for the Mid-Autumn Festival or any get-together with fellow Oreo lovers.
Why You Will Love These Oreo Cheesecake Mooncakes
- Easy to make. No baking or complex techniques required.
- Few ingredients. Only Oreos, cream cheese, confectioners’ sugar, and milk.
- Universal appeal. Great for kids, parties, and gifting.
- Unique twist. A modern alternative to traditional mooncakes—tastes like mini Oreo cheesecakes.
Components and Ingredients
Oreo Mooncake Skin
- Oreos. Use the chocolate cookie portions ground to a fine powder for the dough.
- Milk. Adds just enough moisture to bind the cookie crumbs into a pliable dough. Add gradually to avoid a sticky texture.
Oreo Cheesecake Filling
- Cream cheese. Full-fat cream cheese yields the best texture and flavor. Bring to room temperature before mixing.
- Confectioners’ sugar. Sweetens the filling and should be sifted first to ensure a smooth result.
- Oreo cookie crumbs. Roughly chopped Oreos folded into the cream cheese add texture and cookie flavor to the filling.
Mooncake Mold Size
This recipe was portioned for a 50-gram mooncake mold, yielding 11 mooncakes using about 25 g of skin dough and 25 g of filling per mooncake. You can adapt the sizes if you use a different mold; a 1:1 ratio of skin to filling works well.
Pro Tips
- Freeze the filling. Chilling or briefly freezing the cream cheese balls makes assembly easier and prevents melting while wrapping.
- Add milk slowly. Add milk to the ground Oreos a little at a time until the mixture forms a non-sticky dough. Too much milk will require adding more crumbs.
How to Store
Store mooncakes in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze them: place mooncakes on a lined baking sheet, freeze until firm (about 1 hour), then transfer to a freezer bag or container. They keep up to 2 months frozen. Serve chilled or let thaw at room temperature for a softer texture.
More Mooncake Recipes
- Durian Pandan Snow Skin Mooncakes
- Cookie Crust Mooncakes
- Honey Pistachio Mooncakes
- Lava Custard Mooncakes
- Thousand Layers Lava Custard Mooncakes
Oreo Cheesecake Mooncakes
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, chopped
Oreo Mooncake Skin
- 2 2/3 cups (200 g) Oreo cookie crumbs (finely ground)
- 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 and mix until smooth.
- Fold in the chopped Oreo crumbs until evenly combined.
- Divide into 11 portions (about 24–25 g each) and shape into balls. Chill in the refrigerator for 30 minutes if too sticky.
- Freeze the filled balls for at least 30 minutes before assembling.
Oreo Mooncake Skin
- Grind Oreo cookies until finely powdered in a food processor or crush in a sealed bag with a rolling pin.
- Transfer to a bowl and add milk gradually, mixing until a soft, non-sticky dough forms. Add milk sparingly to avoid stickiness.
- Divide the skin dough into 11 portions (about 24–25 g each) and shape into balls.
Assemble
- Remove the filling balls from the freezer.
- Flatten each skin dough piece, place a frozen filling ball in the center, then lift and stretch the dough to enclose the filling. Pinch to seal and roll gently to smooth.
- Press each ball into a mooncake mold to shape, then release carefully.
- Place finished mooncakes in an airtight container and chill until serving. Best served cold. Refrigerate 3–5 days or freeze up to 2 months.