Cheesecake Filling (Use Different FIlling* if Desired)
⅔(8 oz) pkglow fat or fat free cream cheese
5oreo 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.
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