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Raspberry Cheesecake Ice Cream Cupcake on yellow plate

Raspberry Cheesecake Ice Cream Cupcakes

  • Author: Lindsay
  • Prep Time: 1 hour 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 Cupcakes
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


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!


  • 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


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.


  • 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