Description
Raspberry Cheesecake Ice Cream Cupcakes are so creamy and delicious, you’ll want to eat them all. These ice cream cupcakes are a quick and easy no bake dessert, and it doesn’t require an ice cream maker to make!
Ingredients
- 3/4 cup Oreo crumbs (about 7 oreos)
- 2 tbsp butter, melted
- 8 oz cream cheese
- 1/4 cup milk
- 1/2 cup sugar
- one 3.4 oz package of cheesecake flavored pudding
- 12 oz cool whip
- 4 tbsp raspberry jam
- raspberries for garnish, if desired
Instructions
1. Combine Oreo crumbs and melted butter.
2. Place cupcake liners in a cupcake pan and about about 1 tbsp of Oreo mixture to each liner. Pat down to form the crust.
3. Combine cream cheese, milk and sugar in a bowl and mix with a mixer until smooth and creamy.
4. Add the dry cheesecake flavored pudding mix and mix until well combined. Mixture will be thick and sticky.
5. Fold in 8 oz of the cool whip. NOTE: Because the cream cheese mixture is thick and sticky, it might seem to curdle a bit, but keep mixing – it will come together.
6. Add ice cream mixture to cupcake liners and put in freezer.
7. Add the raspberry jam to the remaining 4 oz of Cool Whip and mix until smooth with a spatula.
8. Remove cupcakes from freezer and add raspberry Cool Whip on top.
9. Place cupcakes back in freezer until frozen.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 336
- Sugar: 32.6 g
- Sodium: 270.5 mg
- Fat: 19.9 g
- Carbohydrates: 38.7 g
- Protein: 2.4 g
- Cholesterol: 29.2 mg
