Let's Begin!

Cookie Cups

• Preheat oven to 350°F. Spray a regular sized muffin tin with cooking spray.
• Blend together the flour, baking soda, and salt, and set aside.
• Using a hand mixer, cream the butter and sugar on med-high until light and fluffy. Reduce speed, and add egg and vanilla. Beat until combined.
• Gradually add the flour mixture and mix until just combined. Gently fold in sprinkles.
• Using a large cookie scoop (3 Tbsp), scoop dough into a cupcake tin.
• Bake for 10-12 mins or until lightly browned and mostly set.
• Remove from the oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool completely.

Blueberry Cheesecake Filling

• Using a cold metal bowl, whip heavy cream until stiff peaks.
• In a separate bowl, beat cream cheese and sugar until smooth.
• Slowly fold the cream cheese mixture and pureed blueberries into the whipped cream.

Let's Assemble!

• Spoon the cream cheese filling into the cooled cookie cups generously. garnish with fresh blueberries and fresh thyme. Refrigerate until set.
• Serve cold and enjoy with family and friends!