Oreo Moon Cake

Prepare to delight your taste buds with these irresistible Oreo Moon Cakes - a simple, no-bake treat that combines the classic Oreo cookie flavors into a creamy, bite-sized dessert. This easy recipe requires no baking, or making it the perfect last-minute indulgence or party favorite. With just a few basic ingredients and a bit of hands-on assembly, you can enjoy the rich, Oreo-infused filling wrapped in a crisp cookie crust. Perfect for satisfying your sweet tooth, these Oreo Moon Cakes are sure to become a new household favorite.

Ingredients

For the Wrapper:

- 180g crushed Oreo crumbs

- 70g milk 

For the Filling:

- 180g cream cheese, softened

- 15g sugar

- 50g crushed Oreo crumbs (for filling)

Instructions

1. Prepare the Oreo Crumbs:

   - Open each Oreo cookie and scrape away the filling.

   - Place the Oreo cookies (without filling) in a ziplock bag and crush them with a rolling pin until they are finely crushed for the wrapper.

   - For the filling, crush the Oreos into smaller pieces, leaving some larger chunks for texture.

2. Make the Filling:

   - In a mixing bowl, combine the softened cream cheese and sugar.

   - Using a hand-held mixer or a stand mixer, beat the mixture until it is light and fluffy.

   - Gently fold in the crushed Oreo crumbs using a spatula until fully combined.

   - Take about 25g of the filling mixture and roll it into a ball. Place the filling balls on a baking sheet lined with parchment paper. You should have about 8 pieces.

   - Refrigerate the filling balls for at least 30 minutes to firm up, making them easier to wrap later.

3. Make the Wrapper:

   - In a bowl, combine the crushed Oreo crumbs and milk.

   - Mix with your hands or a stand mixer until the mixture forms a dough. If it feels too dry, add a little more milk, one teaspoon at a time.

   - Take about 25g of the dough and roll it into a ball. You should have about 8 pieces.

4. Assemble the Moon Cakes:

   - Take one piece of wrapper dough and flatten it on a clean surface or baking mat, shaping it into a round disc, similar to a dumpling wrapper.

   - Place a ball of the chilled filling in the center of the wrapper. Carefully fold the edges over the filling to seal it.

Store in a sealed container , finish in 3 days