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oreo mooncakes with cream cheese filling

Healthier Oreo Mooncakes

All Purpose Veggies
4 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert, Snack
Cuisine Chinese
Servings 6 medium (75g) mooncakes
Calories 218 kcal

Ingredients
  

Mooncake

Cheesecake Filling (Use Different FIlling* if Desired)

  • (8 oz) pkg low fat or fat free cream cheese
  • 5 oreo cookies , roughly chopped into pieces

Instructions
 

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.

Mooncake Crust

  • 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.
  • Enjoy!

Video

Notes

*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.

Nutrition

Calories: 218kcalCarbohydrates: 29gProtein: 4gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 64mgPotassium: 180mgFiber: 5gSugar: 18gVitamin A: 2IUCalcium: 34mgIron: 3mgZinc: 1mg***Net Carbs: 24g
Keyword mooncakes
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