Easy 2-Ingredient OREO Cookies ‘n Cream Mooncakes

September 10, 2022Van
Blog post

Prep time: 45 minutes

Serves: 16

I can guarantee that this is the easiest (and laziest) recipe for mooncakes – absolutely no baking or cooking involved! These are very untraditional, but they look awesome & taste like cookies n cream cake pops. I have a few other mooncake recipe on my site, just search “mooncake” and you’ll find my snow skin mooncake recipes and a few other no-bake mooncake recipes as well. 

Mid-Autumn Festival or Tết Trung Thu is an ancient festival considered “children’s day” in Vietnamese culture. It’s day to celebrate the harvest, spend quality time with your kids – spoiling them with toys, their favorite foods, paper lanterns & treats such as mooncakes. Traditional mooncakes are made with a dense pastry dough and filled with various combinations of lotus seed paste, sweet red bean paste, mixed nuts, dried fruit or salted egg yolks, but today we are enjoying these gorgeous Cookies ‘n Cream Mooncakes! *Watch my 30 second Instagram recipe video here

Cookies ’n Cream Mooncakes (no-bake recipe)

I make 40g sized mooncakes, but you can make them a little smaller / flatter if you prefer since these are quite sweetCookies ’n Cream Mooncakes (no-bake recipe)

These should be served cold, straight from the refrigerator.  Since they don’t have a skin, they can’t sit out for long, or they’ll feel greasy to the touch.  You could also use this as the filling for snow skin mooncakesCookies ’n Cream Mooncakes (no-bake recipe)

Cookies ’n Cream Mooncakes (no-bake recipe)

Print Recipe

Easy 2-Ingredient OREO Cookies 'n Cream Mooncakes

  • Prep time: 45 minutes
  • Serves: 16




  • 1)

    Place the package of Oreo Cookies into to a food processor. Blend until the cookies are fine crumbs. Add the cubed Cream Cheese and process until it starts to look like dough and the cream cheese is evenly distributed.

    *Watch my 30 second Instagram recipe video here

  • 2)

    Get 2 Tablespoons of the dough (40g) and roll firmly into a ball and place on a baking sheet lined with parchment or silicone mat. Continue forming balls with the rest of the dough. Refrigerate for 20 minutes so they firm up.

  • 3)

    Place a dough ball into the mooncake mold, hold the mold firmly on your work surface, then press the mold down very firmly 3 times then lift up the mold & remove the cake from the mold. Repeat until you’ve made all the mooncakes. Decorate the tops using a brush and cake glitter.

  • 4)

    Refrigerate these uncovered for about an hour before serving. If you’re making these ahead of time, move them a tupperware container and keep refrigerated, take them out right before serving, they should be served cold, so don’t let these sit out at room temp. Enjoy!



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