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Red, White & Blue Cookie Cups

Red white and blue cookie cups topped with cream frosting and fresh blueberries
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Delightful patriotic cookie cups filled with creamy cheesecake and topped with blueberries, perfect for any celebratory occasion.

Ingredients

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  • 1 box red velvet cake mix
  • 1/3 cup vegetable oil or 1 stick (1/2 cup melted butter)
  • 2 eggs
  • 4 oz. softened cream cheese
  • 1/2 teaspoon vanilla
  • 1/4 cup granulated sugar
  • 4 oz. Cool Whip (thawed)
  • Ripe blueberries
  • Seasonal sprinkles
  • Paper flags

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the red velvet cake mix, vegetable oil (or melted butter), and eggs in a large mixing bowl. Mix until smooth.
  3. Grease a muffin tin with cooking spray or line with paper liners. Scoop the red velvet mixture into each muffin cup, filling about two-thirds full.
  4. Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan, then transfer to a wire rack to cool completely.
  5. Beat the softened cream cheese in another bowl until smooth.
  6. Add the vanilla and granulated sugar, mixing until well combined.
  7. Fold in the Cool Whip until the mixture is light and fluffy.
  8. Make a small indentation in the center of each cooled cookie cup.
  9. Fill each indentation with the cheesecake filling.
  10. Top with ripe blueberries and seasonal sprinkles. Add little paper flags if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Cookie cups may become soft due to the cheesecake filling.

Nutrition

Find it online: https://doughdazzle.com/red-white-blue-cookie-cups-patriotic-dessert/