Mini Cherry Cheesecake Sugar Cookie Cups
Mini Cherry Cheesecake Sugar Cookie Cups are delicious little bite-sized bits of heaven and are perfect for Valentine's Day! They are mini, fit right in the palm of your hand, and will be gobbled up in no time. With the tiniest hint of coconut, you'll be left wanting more!
Ingredients
- 2 16.5 oz pkgs. refrigerated sugar cookie dough
- 8 oz. cream cheese softened
- 1 c. cream of coconut*
- 1/4 c. powdered sugar
- 1 tsp. vanilla
- 1 c. fresh whipped cream you can use cool whip, if you prefer
- Cherry pie filling
Instructions
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Preheat oven according to package directions. Grease a mini muffin pan lightly with cooking spray.
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Add 1 rounded tbsp. of dough to each muffin tin. Bake 7-9 minutes. Cool completely. Center should sink immediately, if not, gently press center to create a cavity.
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Beat together the cream cheese, cream of coconut, powdered sugar and vanilla until well incorporated. Fold in fresh whipped cream.
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Use a piping bag or spoon to fill cookie cups with cream. Top with cherry pie filling.
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Refrigerate until ready to serve.
Recipe Video
Recipe Notes
*Per a recommendation, you'll want to use cream of coconut, not coconut milk! With her direction, I used the Coco Real found in the alcoholic beverage aisle in your grocery store. Find out more about the product here: http://www.cocoreal.com/about.html!
Adapted from Red White & Blue Strawberry Blueberry Sugar Cookie Cups with Coconut Cream Cheese Filling