Begin by crushing the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and using a rolling pin. Aim for a texture that resembles sand. Once crushed, set the cookie crumbs aside for later use in the creamy filling of your Matcha Ice Cream Mooncakes.

Take the cream cheese out of the refrigerator and let it sit at room temperature for about 30 minutes. This will ensure it softens appropriately, making it easier to blend smoothly. A creamy texture is essential to create a delicious filling for your mooncakes.

While the cream cheese softens, clean and thoroughly dry your silicone mooncake molds. It’s important to ensure there’s no moisture inside, as this could cause the chocolate to seize. Dry molds will help your Matcha Ice Cream Mooncakes maintain their beautiful shape.

In a double boiler, combine the white chocolate and coconut oil. Heat gently over low flame until the chocolate is completely melted and smooth, stirring occasionally to prevent burning. Once melted, add the matcha powder and mix until fully dissolved and vibrant in color.

Pour a thin layer of the matcha chocolate mixture into the prepared silicone molds. Use a spatula to spread it evenly if needed. Place the filled molds in the freezer for 15-20 minutes, or until the chocolate is firm to the touch, providing a solid shell for your mooncakes.

In a mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Gently fold in the matcha powder, whipped heavy cream, and crushed Oreo bits, blending until it achieves a light and airy consistency ready to fill your mooncakes.

After the chocolate shells have set, carefully pipe or spoon the creamy filling into each chocolate shell, leaving a bit of space at the top. Once filled, pour the remaining matcha chocolate over the top of each mold to seal them, and place them back in the freezer for 3-4 hours until fully set.

Once your Matcha Ice Cream Mooncakes have set, remove them from the freezer. Let them sit for a few minutes at room temperature to slightly soften. This will help you gently unmold them without breaking. Carefully push each mooncake out of the mold for a beautiful presentation.

Allow the mooncakes to sit at room temperature for a few minutes before serving, as this will enhance their creamy texture. These tantalizing Matcha Ice Cream Mooncakes are now ready to delight your family and friends—enjoy the vibrant flavors!