OREO Cream Mooncakes

1)Place the package of Oreo Cookies into to a food processor. Blend until the cookies are fine crumbs. Add the cubed Cream Cheese and process until it starts to look like dough and the cream cheese is evenly distributed.
2)Get 2 Tablespoons of the dough (40g) and roll firmly into a ball and place on a baking sheet lined with parchment or silicone mat. Continue forming balls with the rest of the dough. Refrigerate for 20 minutes so they firm up.
3)Place a dough ball into the mooncake mold, hold the mold firmly on your work surface, then press the mold down very firmly 3 times then lift up the mold & remove the cake from the mold. Repeat until you’ve made all the mooncakes. Decorate the tops using a brush and cake glitter.
4)Refrigerate these uncovered for about an hour before serving. If you’re making these ahead of time, move them a tupperware container and keep refrigerated, take them out right before serving, they should be served cold, so don’t let these sit out at room temp. Enjoy!

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