Start by separating the Oreo cookies. Crush them into fine crumbs using a rolling pin or food processor until you have a consistent texture. Set these aside in a bowl.

Allow the cream cheese to sit at room temperature for about 30 minutes for smooth mixing.

Clean and dry the silicone molds thoroughly to ensure no moisture remains.

Melt the white chocolate with coconut oil in a double boiler; mix in the matcha powder until fully dissolved.

Pour a thin layer of the melted matcha chocolate into the molds and freeze for 15-20 minutes until set.

In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth, then mix in the matcha powder and whipped heavy cream. Fold in crushed Oreos.

Carefully pipe or spoon the filling into the chilled chocolate shells, then cover with the remaining chocolate and freeze for 3-4 hours.

Once frozen, let the mooncakes sit at room temperature for a few minutes before gently unmolding.

Allow mooncakes to sit for a few minutes before serving to soften the filling.