Tired of the overly sweet and complicated process of traditional mooncakes?
This Chocolate Ice Cream Mooncake will totally change your mind! No oven required, no flour neededβjust chill and freeze.
The outer layer is a crisp, crunchy dark chocolate shell, and inside is a creamy, velvety cheesecake filling. With each bite, youβll experience the rich chocolate flavor and refreshing, cool texture.
Whether as an afternoon treat or a festive gift, these mooncakes are sure to impress. Chocolate lovers, don’t miss out!
Ingredients (Makes 6-8, depending on mold size)
For the Crunchy Chocolate Shell:
- 180g dark chocolate
- 20g coconut oil
For the Cheesecake Filling:
- 100g cream cheese
- 15g granulated sugar
- 100g heavy cream
- 30-40g crushed Oreos
Tools Needed:
- Mooncake mold (silicone recommended for easy release)
- Small pot + heatproof bowl for melting chocolate (to use the double boiler method)
- Hand whisk or spatula for mixing the cheesecake filling
- Piping bag (or spoon for filling)
Instructions
1. Prepare Ingredients:
Soften the cream cheese by leaving it at room temperature for about 30 minutes.
Remove the filling from the Oreos and place the cookies in a zip-lock bag. Use a rolling pin to crush the Oreos into fine crumbs.
Clean and dry the mooncake molds completely to prevent chocolate from sticking.
2. Make the Crunchy Chocolate Shell:
Melt the chocolate and coconut oil using the double boiler method: Add water to a small pot (it should not touch the bowl), bring it to a boil, and then lower to a simmer.
Place the chocolate and coconut oil in the heatproof bowl and set it over the simmering water. Stir until the chocolate is fully melted and smooth.
Pour the melted chocolate into the mooncake molds, swirling to coat the inside evenly (aim for a 2-3mm thickness).
Pour any excess chocolate back into the bowl for later use.
Freeze the molds for 15-20 minutes, until the chocolate shell is firm and set.
3. Make the Cheesecake Filling:
In a large bowl, mix softened cream cheese with sugar until smooth and fluffy.
Slowly add the chilled heavy cream while mixing, until the mixture is thick and creamy. If the cream is too liquid, chill it in the fridge for 10 minutes to help thicken it.
Stir in the crushed Oreos until well-combined.
4. Assemble the Mooncakes:
Transfer the cheesecake filling into a piping bag (or use a spoon) and fill the chilled chocolate shells, leaving a 1-2mm gap at the top for the final layer of chocolate.
Reheat the leftover chocolate and pour a layer over the cheesecake filling, covering it completely. Smooth out the top.
Freeze the filled molds for 3-4 hours or overnight until fully set.
5. Unmold and Enjoy:
Take the mooncakes out of the freezer and let them sit at room temperature for 1-2 minutes to slightly soften the chocolate.
Gently press the bottom of the mold to release the mooncake.
Serve immediately or store in an airtight container in the fridge for 3-5 days.
Tips for Success:
Chocolate Shell Not Crisp? If the shell is too soft, you may not have used enough coconut oil or the freezing time was too short. Try adding 5-10g more coconut oil and freeze for longer.
Filling Too Lumpy? Make sure the cream cheese is softened properly and that the heavy cream is chilled. Stir gently to avoid lumps.
Difficulty Unmolding? Ensure the molds are completely dry and that the chocolate layer is thick enough. Also, freeze for a longer time before unmolding.
Flavor Upgrades: Add crushed nuts, dried cranberries, or chocolate chips to the filling. You can also swap the dark chocolate for white or milk chocolate for a different flavor.
These no-bake Chocolate Ice Cream Mooncakes are incredibly simple to make, even for beginners, but the end result will impress everyone.
The cooling chocolate shell combined with the creamy cheesecake filling makes every bite a moment of bliss. Try it today and surprise your family and friends with this sweet, chilled treat!
No-Fail No-Bake Chocolate Ice Cream Mooncakes: A Smooth, Melty Delight
Ingredients
For the Crunchy Chocolate Shell:
- 180 g dark chocolate
- 20 g coconut oil
For the Cheesecake Filling:
- 100 g cream cheese
- 15 g granulated sugar
- 100 g heavy cream
- 30-40 g crushed Oreos
Tools Needed:
- Mooncake mold silicone recommended for easy release
- Small pot + heatproof bowl for melting chocolate to use the double boiler method
- Hand whisk or spatula for mixing the cheesecake filling
- Piping bag or spoon for filling
Instructions
Prepare Ingredients:
- Soften the cream cheese by leaving it at room temperature for about 30 minutes.
- Remove the filling from the Oreos and place the cookies in a zip-lock bag. Use a rolling pin to crush the Oreos into fine crumbs.
- Clean and dry the mooncake molds completely to prevent chocolate from sticking.
Make the Crunchy Chocolate Shell:
- Melt the chocolate and coconut oil using the double boiler method: Add water to a small pot (it should not touch the bowl), bring it to a boil, and then lower to a simmer.
- Place the chocolate and coconut oil in the heatproof bowl and set it over the simmering water. Stir until the chocolate is fully melted and smooth.
- Pour the melted chocolate into the mooncake molds, swirling to coat the inside evenly (aim for a 2-3mm thickness).
- Pour any excess chocolate back into the bowl for later use.
- Freeze the molds for 15-20 minutes, until the chocolate shell is firm and set.
Make the Cheesecake Filling:
- In a large bowl, mix softened cream cheese with sugar until smooth and fluffy.
- Slowly add the chilled heavy cream while mixing, until the mixture is thick and creamy. If the cream is too liquid, chill it in the fridge for 10 minutes to help thicken it.
- Stir in the crushed Oreos until well-combined.
Assemble the Mooncakes:
- Transfer the cheesecake filling into a piping bag (or use a spoon) and fill the chilled chocolate shells, leaving a 1-2mm gap at the top for the final layer of chocolate.
- Reheat the leftover chocolate and pour a layer over the cheesecake filling, covering it completely. Smooth out the top.
- Freeze the filled molds for 3-4 hours or overnight until fully set.
Unmold and Enjoy:
- Take the mooncakes out of the freezer and let them sit at room temperature for 1-2 minutes to slightly soften the chocolate.
- Gently press the bottom of the mold to release the mooncake.
- Serve immediately or store in an airtight container in the fridge for 3-5 days.
