Description
A quick, no-bake red velvet and cheesecake dessert in mini cups, featuring a vibrant red, white, and blue presentation. Perfect for summer celebrations with fresh blueberries and festive toppings.
Ingredients
1 box (15.25 oz) red velvet cake mix
1/3 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 cup cream cheese, softened
2/3 cup sugar
1 tsp vanilla extract
2–3 tbsp milk (as needed)
1 cup fresh blueberries
16 oz whipped cream
Colorful sprinkles (red, white, blue)
Optional: mini American flags for decoration
Instructions
Preheat oven to 350°F (180°C)
Mix red velvet cake mix, oil, eggs, and buttermilk in a bowl
Spoon batter into mini muffin tins (1/3 full each)
Bake 8-10 minutes until golden
Let cool completely
In a bowl, blend cream cheese, sugar, vanilla, and milk until smooth
Spoon cheesecake filling into cooled cup bases
Chill 15-20 minutes
Top with whipped cream, blueberries, and sprinkles
Add mini flags if desired
Notes
Chill filled cups before topping for better texture
Use vegan yogurt instead of milk for vegan option
Store in fridge up to 2 days
Swap blueberries with raspberries if needed
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Baking (with chilled filling and topping)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg