Description
These vibrant red, white, and blue dessert cups combine red velvet cookies, no-bake cheesecake filling, and fresh blueberries. A festive 30-minute treat for summer celebrations.
Ingredients
1 box (15.25 oz) red velvet cake mix
1/3 cup vegetable oil or 1/2 cup melted butter, cooled
2 large eggs
4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
4 oz Cool Whip, thawed
1 cup ripe blueberries, washed and dried
2 tablespoons red, white, and blue sprinkles
12–16 small paper American flags
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix cake mix, oil (or melted butter), and eggs until combined.
Spoon 1 tablespoon of the batter into each cup and bake for 9-11 minutes. Let cool completely.
In a separate bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in half the Cool Whip until fluffy.
Spoon 1 tablespoon of the filling into each cooled cookie shell. Top with 2-3 blueberries and sprinkle with color-coordinated sprinkles.
Chill for 10-15 minutes. Just before serving, add paper flags to the center of each cup.
Notes
Use a boxed cake mix for time-saving convenience
Substitute melted butter for oil in the cookie cups
Top with strawberries instead of blueberries for a different color twist
Store assembled cups in the fridge for up to 6 hours
Freeze unbaked cookie shells for later baking (extend chilling time after filling)
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 325
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1.2g
- Protein: 3g
- Cholesterol: 40mg