Raspberry Cream Pie Cupcakes

Buttery chocolate crust topped with a sweet and creamy raspberry-swirled filling. This colorful dessert is perfect served as a single pie or as cupcakes!
Course Dessert
Cuisine American
Keyword easy dessert recipe, holiday recipe, Raspberry Cream Pie
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 20 cupcakes
Calories 177 kcal
Author Stephanie


  • 25 Oreo Cookies
  • 4 Tablespoons Butter Melted
  • 1 heaping cup Raspberries about a pint, plus more to garnish
  • 3 Tablespoons Sugar
  • 12 oz. Raspberry Yogurt* (Yoplait works great) 2 containers
  • 1 package Instant Vanilla Pudding Mix 3.4 oz.
  • 1 cup Heavy Cream
  • Whipped Cream for serving if desired
US Customary - Metric


  1. Preheat the oven to 350 degrees.
  2. Crush the Oreos in a food processor until they’re very fine, like the consistency of sand.
  3. Pour the crumbs into large bowl and pour the melted butter on top. Mix with a rubber spatula until well incorporated.
  4. Spray 20 cupcake tins with nonstick cooking spray (or fill each with a cupcake liner.)**
  5. Scoop a heaping, packed tablespoon of the crust into about 20 cupcake tins, (or a single pie pan), and press down to pack it in and form a crust.
  6. Cook in the oven for 3 minutes, then let it cool completely.
  7. Place the raspberries on a plate, and use a fork to smash them up a bit. Sprinkle them with the sugar and let it sit for about 15 minutes while you prepare the rest of the filling.
  8. For the filling, combine the yogurt with the powder of the pudding mix (don’t actually make the pudding.) Stir on low with an electric mixer for about one minute.
  9. Add in the heavy cream and mix on low for about 30 seconds. Use a rubber spatula to scrape the mixture from the sides of the bowl back into the middle and mix on medium high for about 2 minutes, until thick.
  10. Use a rubber spatula and carefully fold the raspberries in. You want to just fold it a few times so that you have pretty red streaks throughout the filling.
  11. Spoon about 2 Tablespoons of filling into each cooled cupcake tin (or all of the filling into a singly pie pan) and spread evenly.
  12. Freeze for 2 hours or until ready to serve.
  13. Use a butter knife to loosen the cupcakes around the edges of the tin until they can easily pop out.
  14. Garnish with additional crushed cookies, or whip cream/extra raspberries if desired, and prepare to be delighted ;)
Nutrition Facts
Raspberry Cream Pie Cupcakes
Amount Per Serving
Calories 177 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 23mg8%
Sodium 133mg6%
Potassium 80mg2%
Carbohydrates 21g7%
Sugar 14g16%
Protein 1g2%
Vitamin A 250IU5%
Vitamin C 1.7mg2%
Calcium 32mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.