Description
Delightful Raspberry Cheesecake Ice Cream Cupcakes blend creamy cheesecake, fresh raspberries, and a crunchy Oreo crust into a perfect frozen treat.
Ingredients
Scale
- ¾ cup Oreo crumbs (about 7 Oreos)
- 2 tablespoons butter (melted)
- 8 ounces cream cheese
- ¼ cup milk
- ½ cup sugar
- 1 package cheesecake flavored pudding (3.4 oz)
- 12 ounces Cool Whip
- 4 tablespoons raspberry jam
- Raspberries for garnish (if desired)
Instructions
- Combine the Oreo crumbs and melted butter in a medium bowl, mixing until the crumbs clump together.
- Place cupcake liners in a cupcake pan and scoop about 1 tablespoon of the Oreo mixture into each liner. Gently pat down to form a compact crust.
- Beat the cream cheese, milk, and sugar using your mixer until smooth and creamy, ensuring there are no lumps remaining.
- Add the dry cheesecake-flavored pudding mix gradually, continuing to mix until everything is well combined; the mixture will become thick.
- Fold in 8 ounces of the Cool Whip using your spatula; it may seem curdled at first, but trust the process—it will come together beautifully.
- Spoon the cheesecake mixture into each cupcake liner, filling them generously, then place the pan in the freezer for at least 120 minutes.
- Mix the remaining 4 ounces of Cool Whip with the raspberry jam until it’s smooth and combined to create a delightful raspberry topping.
- After the cupcakes have frozen, remove them from the freezer and top them with the raspberry Cool Whip mixture.
- Return the cupcakes to the freezer for at least another 60 minutes, allowing them to set fully.
Notes
These cupcakes freeze beautifully and can be made in advance. Customize with different fruits for variety.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg