Want to escape the overly sweet, complicated traditional mooncakes this Mid-Autumn Festival without spending too much time in the kitchen? These Matcha Ice Cream Mooncakes are your perfect solution! No oven, just chilling and freezing.
The outer layer is a crisp, fragrant white chocolate shell infused with fresh matcha, while the inside boasts a smooth, velvety matcha cheesecake filling.
Tucked inside are bits of Oreo for a delightful crunchβsweet with a hint of bitterness. Each bite feels like eating ice cream with a matcha kick!
If youβre looking for a flavor twist, try my Chocolate Ice Cream Mooncakes using the same method!
Ingredients
For the Matcha White Chocolate Shell:
- 180g white chocolate
- 20g coconut oil
- 5g matcha powder
For the Matcha Cheesecake Filling:
- 120g cream cheese
- 15g granulated sugar
- 120g heavy cream
- 5g matcha powder
- 30-40g crushed Oreos (remove the filling)
Tools Needed:
- Mooncake Mold: 50g silicone molds (I recommend silicone for easy release)
- Double Boiler Setup: Small saucepan + heatproof glass bowl (for melting chocolate)
- Whisk or Silicone Spatula: For mixing the cheesecake filling until smooth
- Piping Bag: To fill the molds more easily; alternatively, you can use a spoon but be careful not to break the chocolate shell
- Ziplock Bag + Rolling Pin: For crushing the Oreos
- Kitchen Scale: For accurate measurements of ingredients, especially matcha powder and sugar
Instructions
1. Prepare Ingredients:
Crush the Oreos: Separate the Oreo cookies and discard the filling. Place the cookies in a ziplock bag and crush them into fine crumbs with a rolling pin. Set aside.
Soften the Cream Cheese: Leave the cream cheese at room temperature for about 30 minutes. It should be soft enough to leave an indentation when pressed with your finger, making it easier to mix without lumps.
Prepare the Molds: Clean your silicone mooncake molds thoroughly and dry them with paper towels. Any moisture or oil will cause the chocolate to stick, making the mooncakes harder to release.
2. Make the Matcha Chocolate Shell:
Melt the Chocolate & Matcha: Fill a small saucepan with water and bring it to a boil. Reduce to a simmer and place a heatproof bowl with the white chocolate and coconut oil on top (making sure the bowl doesn’t touch the water).
Stir constantly with a silicone spatula until the chocolate and coconut oil melt into a smooth liquid.
Add the Matcha Powder: Remove the bowl from the heat and add the matcha powder.
Stir quickly to ensure there are no lumps and the matcha is evenly incorporated. If you see any clumps, strain it through a fine sieve for a smoother mixture.
Coat the Molds: Pour the matcha chocolate mixture into the molds, filling about half of each mold.
Gently tilt the molds to coat the inside evenly, creating a thin shell (aim for 2-3mm thickness). Return the excess chocolate to the bowl for later use.
Freeze to Set: Place the molds in the freezer for 15-20 minutes, or until the chocolate shell is completely hardened.
3. Make the Matcha Cheesecake Filling:
Mix the Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy, with no lumps.
Add the Matcha Powder: Sift the matcha powder into the cream cheese mixture and stir until fully combined, giving a uniform green color.
Add Heavy Cream & Oreos: Slowly mix in the chilled heavy cream and continue stirring until the mixture becomes smooth and thick.
Lastly, fold in the crushed Oreos for added texture and flavor.
4. Assemble and Freeze:
Fill the Molds: Transfer the matcha cheesecake filling into a piping bag and carefully pipe the filling into the chilled chocolate shells, leaving about 1-2mm of space at the top for the final chocolate layer.
Top with Chocolate: Reheat the remaining matcha chocolate mixture (if it has solidified) and pour it over the filling, covering the cheesecake layer completely.
Freeze Again: Return the molds to the freezer and freeze for 3-4 hours, or overnight, until the mooncakes are fully set.
5. Unmold and Serve:
Release the Mooncakes: After freezing, remove the molds from the freezer and let them sit at room temperature for 1-2 minutes to slightly soften the chocolate shell.
Gently press the bottom of the mold to pop out the mooncakes.
Serve: You can enjoy these mooncakes right away, or leave them at room temperature for about 10 seconds for an extra smooth texture.
Storage:
If you canβt finish them all, store the mooncakes in an airtight container in the freezer.
Theyβll keep for 1-2 weeks. Before eating, take them out of the freezer 10 minutes before serving for the best texture.
Tips for Success:
Chocolate Shell Too Soft? You may have used too little coconut oil, or the freezing time wasnβt long enough. Try adding 5-10g more coconut oil and ensure the chocolate shell freezes for at least 20 minutes.
Filling Too Lumpy? This could be because the cream cheese wasnβt fully softened or the heavy cream was too warm. Make sure the cream cheese is softened properly and that the heavy cream is cold.
Matcha Tastes Bitter? If the matcha flavor is too bitter, you might be using too much or the quality of the matcha could be low. Try using 1-2g less matcha powder or switch to a better quality matcha.
Trouble Unmolding? Ensure the molds are completely dry, the chocolate shell is thick enough, and the freezing time is sufficient (at least 3 hours).
This No-Bake Matcha Ice Cream Mooncake is so simple to make, even beginners will have no trouble following along.
It combines refreshing matcha, a crunchy chocolate shell, and a creamy, velvety filling for the perfect balance of flavor and texture.
Surprise your family and friends with these beautiful and delicious mooncakes this Mid-Autumn Festival!
No-Bake Matcha Ice Cream Mooncakes: Unlock the Flavor of Tea and Ice-Cool Delight
Ingredients
For the Matcha White Chocolate Shell:
- 180 g white chocolate
- 20 g coconut oil
- 5 g matcha powder
For the Matcha Cheesecake Filling:
- 120 g cream cheese
- 15 g granulated sugar
- 120 g heavy cream
- 5 g matcha powder
- 30-40 g crushed Oreos remove the filling
Tools Needed:
- Mooncake Mold: 50g silicone molds I recommend silicone for easy release
- Double Boiler Setup: Small saucepan + heatproof glass bowl for melting chocolate
- Whisk or Silicone Spatula: For mixing the cheesecake filling until smooth
- Piping Bag: To fill the molds more easily; alternatively you can use a spoon but be careful not to break the chocolate shell
- Ziplock Bag + Rolling Pin: For crushing the Oreos
- Kitchen Scale: For accurate measurements of ingredients especially matcha powder and sugar
Instructions
Prepare Ingredients:
- Crush the Oreos: Separate the Oreo cookies and discard the filling. Place the cookies in a ziplock bag and crush them into fine crumbs with a rolling pin. Set aside.
- Soften the Cream Cheese: Leave the cream cheese at room temperature for about 30 minutes. It should be soft enough to leave an indentation when pressed with your finger, making it easier to mix without lumps.
- Prepare the Molds: Clean your silicone mooncake molds thoroughly and dry them with paper towels. Any moisture or oil will cause the chocolate to stick, making the mooncakes harder to release.
Make the Matcha Chocolate Shell:
- Melt the Chocolate & Matcha: Fill a small saucepan with water and bring it to a boil. Reduce to a simmer and place a heatproof bowl with the white chocolate and coconut oil on top (making sure the bowl doesn't touch the water).
- Stir constantly with a silicone spatula until the chocolate and coconut oil melt into a smooth liquid.
- Add the Matcha Powder: Remove the bowl from the heat and add the matcha powder.
- Stir quickly to ensure there are no lumps and the matcha is evenly incorporated. If you see any clumps, strain it through a fine sieve for a smoother mixture.
- Coat the Molds: Pour the matcha chocolate mixture into the molds, filling about half of each mold.
- Gently tilt the molds to coat the inside evenly, creating a thin shell (aim for 2-3mm thickness). Return the excess chocolate to the bowl for later use.
- Freeze to Set: Place the molds in the freezer for 15-20 minutes, or until the chocolate shell is completely hardened.
Make the Matcha Cheesecake Filling:
- Mix the Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy, with no lumps.
- Add the Matcha Powder: Sift the matcha powder into the cream cheese mixture and stir until fully combined, giving a uniform green color.
- Add Heavy Cream & Oreos: Slowly mix in the chilled heavy cream and continue stirring until the mixture becomes smooth and thick.
- Lastly, fold in the crushed Oreos for added texture and flavor.
Assemble and Freeze:
- Fill the Molds: Transfer the matcha cheesecake filling into a piping bag and carefully pipe the filling into the chilled chocolate shells, leaving about 1-2mm of space at the top for the final chocolate layer.
- Top with Chocolate: Reheat the remaining matcha chocolate mixture (if it has solidified) and pour it over the filling, covering the cheesecake layer completely.
- Freeze Again: Return the molds to the freezer and freeze for 3-4 hours, or overnight, until the mooncakes are fully set.
Unmold and Serve:
- Release the Mooncakes: After freezing, remove the molds from the freezer and let them sit at room temperature for 1-2 minutes to slightly soften the chocolate shell.
- Gently press the bottom of the mold to pop out the mooncakes.
- Serve: You can enjoy these mooncakes right away, or leave them at room temperature for about 10 seconds for an extra smooth texture.
