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Red, White & Blue Cookie Cups

Red, White & Blue Cookie Cups topped with creamy filling and fresh blueberries on a white serving tray
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Delightful cookie cups filled with creamy cheesecake, topped with blueberries and festive sprinkles, perfect for patriotic occasions.

Ingredients

Scale
  • 1 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 and well combined.
  3. Grease a muffin tin or use cupcake liners. Spoon the cookie batter into each cup, filling them about halfway.
  4. Bake for about 10-12 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely in the pan.
  5. Beat the softened cream cheese until smooth in another bowl.
  6. Add the vanilla and granulated sugar, mixing until fully combined.
  7. Fold in the thawed Cool Whip to create a light and airy filling.
  8. Remove the cooled cookie cups from the muffin tin.
  9. Fill each cookie cup with the cheesecake filling using a piping bag or a spoon.
  10. Top each cookie with fresh blueberries and a sprinkle of seasonal sprinkles.
  11. Optionally, place a small paper flag on each cookie cup for an added festive touch.

Notes

These cookie cups can be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

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