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....
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....
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
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