Sweet and creamy on the inside, with a crisp melt-in-your-mouth cookie texture that’s intensely chocolatey and nutty at the same time, these Gluten-Free Oreo Mooncakes with Cream Cheese Filling have all the authentic flavors of the classic cookies and cream in adorable little square bites. The crumbly texture of the mooncake crust comes from a quick and easy coconut flour dough that’s mixed with chocolate hazelnut spread. The cream cheese filling has bits and pieces of oreo cookies, which add texture and sweetness.
**to keep this gluten-free, be sure to read my note on the gluten-free oreo product if you’re looking to add Oreo cookie pieces to the cream cheese filling.
These homemade oreo cream cheese stuffed mooncakes are the perfect dessert for any occasion. They are easy to make and require only a few ingredients.
Oreos are one of the most popular cookie brands in America. They have been around since 1912 and have since then become a staple in American households. These creamy, delicious cookies can be used for almost anything from ice cream sandwiches to cheesecake stuffed cookies – but what about in mooncakes?
Oreos are usually eaten by themselves or with milk, but they can also be used as the base of many desserts like these cheesecake stuffed mooncake cookies. This recipe is perfect for anyone who loves Oreos, cream cheese, and mooncakes!
Ingredients Used to Make these Gluten-Free Oreo Mooncakes
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Chocolate Hazelnut Spread– You can use whatever chocolate hazelnut spread you have on hand, such as Nutella, but you can also use Nutiva which is has a lower sugar content than other traditional chocolate hazelnut spreads.
- Coconut flour – Coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
- Dark Cocoa Powder – any kind works, but I like using the dark chocolate kind (like this one) for this recipe.
For the Filling You’ll Need
- Cream Cheese – any kind – low fat, fat free or regular.
- Gluten-Free Oreo cookies – while you can use any Oreo cookies you have at home, I used the gluten-free Oreo product in my cream cheese filling to keep these mooncakes gluten-free. You’re also welcome to omit oreo cookies altogether when making the mooncake filling.
The main highlight of mooncakes is their beautiful engraved patterns and shapes. Mooncake molds are readily available at different Chinese grocery stores. You can also find it online, especially on Amazon. They are of premium quality and quite affordable. I got the 75g and 125g mooncake molds here
More Recipes that Use Nut Butter (HERE)
Step by Step Guide
How to Make Gluten-Free Oreo Mooncakes
STEP 1: Prepare mooncake filling
Mix oreo cookie pieces with cream cheese, then use a small cookie scoop to portion the mixture into 1-2 Tbsp sized balls. For best result, freeze the oreo filling, as this makes the shaping process easier.
STEP 2: Make Mooncake Crust
Mix chocolate hazelnut spread, dark cocoa powder and coconut flour together until smooth
Divide dough into 4 equal pieces (or more depending on the size of the mooncake mold)
Flatten each piece of dough into a disk, then wrap the prepared filling with the dough
Use a lightly greased*** mold to press the dough into mooncake shapes and set onto a clean parchment paper. I used a 75g mooncake mold, but you can use any mold size you have at home – just be sure to adjust the filling size!
***I used olive oil cooking spray to grease my mooncake mold. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
Bake in a preheated 340F oven for 8-10 minutes, or until the tops are dry. DON’T OVERBAKE! These mooncakes burn very easily, and since they’re vegan they only need to be baked until they’re just set.
For the best texture, store these mooncakes inside an airtight container and chill overnight in the fridge (room temperature is also fine). The mooncakes actually taste better the day after. Enjoy!
Recipe Variations and Optional Add Ins:
- Golden oreo mooncakes – sub dark cocoa powder with almond flour, and replace the chocolate oreo cookies with golden oreo cookies
- Birthday cake mooncakes – sub dark cocoa powder with almond flour, and replace the chocolate oreo cookies with confetti rainbow sprinkles
- Matcha oreo mooncakes – add 1/2 tsp of matcha powder into the cream cheese mixture
Filing Variations (instead of Cream Cheese)
There are many types of fillings used in traditional mooncakes. Here are some ideas below:
- Lotus paste – classic! You can buy these in the refrigerated section in a Asian grocery store, or buy them online (like Amazon, here)
- Shiro-an (sweetened white bean paste) – on Amazon, here, or here’s a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) – on Amazon, here
- Mung Bean paste – sweet and delightfully yellow, homemade mung bean paste is a perfect mooncake filling for those who are looking for a healthier bean paste alternative. Here’s my 2-Ingredient mung bean paste recipe here
- Coffee paste : 1/2 cup Shiro-an mixed with 2 tsp coffee extract (click on the link to see my 2 ingredient coffee bean paste recipe here)
How to Make this Healthier
- I also love adding nuts, seeds and other ingredients to the filling that add texture, fiber and nutrition. Try adding nuts or dried fruit to the filling before rolling into tablespoon sized balls.
- If you want to increase fiber, mix a Tablespoon of ground flaxseed or coconut flour to the filling.
See All My Mooncake Recipes (HERE):
How to Store
- You can store these gluten-free oreo mooncakes covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
- Depending on the brand of the chocolate hazelnut spread, you may need more coconut flour to hold the dough. You want your resulting dough to be soft but still firm enough to be rolled into a ball.
- I found that these oreo mooncakes taste better the day after they are made. I don’t know how to explain it other than that these mooncake crusts have a better flavor and develop a more melt-in-the-mouth, tender texture when they have a chance to rest. So for the best flavor and texture, I recommend that you store these mooncakes inside an airtight container and wait at least 8 hours before eating.
Healthier Oreo Mooncakes
Cheesecake Filling (Use Different FIlling* if Desired)
- 2/3 (8 oz) pkg low fat or fat free cream cheese
- 5 oreo cookies , roughly chopped into pieces
Oreo Cream Cheese Filling
- Mix cream cheese with oreo cookie pieces
- Divide into 6 pieces (I used a ice cream scoop to divide them into portions) and freeze for at least 10-15 minutes until solid.
- Mix hazelnut chocolate spread, coconut flour and dark cocoa powder together until a soft but firm dough consistency is achieved
- Divide dough into 6 equal pieces
- Flatten each piece of dough into a disk, then fill with prepared oreo-cream cheese filling
- Use a ligtly greased* mold to press the dough into mooncake shapes and set onto a clean parchment paper. I used a medium (75g) mooncake mold, but you can use any mold size you have at home – just be sure to adjust the filling size!
- Bake in a preheated 350F oven for 10-12 minutes, or until the tops are dry
- For the best texture, store these mooncakes inside an airtight container and chill overnight in the fridge. The mooncakes actually taste better the day after.