Description
Pina Colada Cookie Cups made with a soft coconut cookie base, creamy pineapple cheesecake filling, and whipped cream topping. A simple layered dessert with a tropical flavor.
Ingredients
Scale
- 3/4 cup butter
- 1 cup sugar
- 1 egg
- 2 1/4 tsp coconut extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3 tsp cornstarch
- 1/4 cup pineapple juice
- 12 oz cream cheese
- 2 cups powdered sugar
- 3 tbsp crushed pineapple
- 1/4 cup heavy whipping cream
- Pineapple tidbits
- Maraschino cherries
Instructions
- Preheat oven to 350°F and prepare a cupcake pan with nonstick spray
- Cream butter and sugar for 3 to 4 minutes until light and fluffy
- Add egg and coconut extract and mix well
- Add dry ingredients and mix into a thick dough
- Portion about 2 tablespoons of dough and press into cupcake pan to form cups
- Bake for 10 to 12 minutes until edges are lightly golden
- Press centers gently while warm if needed and cool completely
- Heat pineapple juice with cornstarch in short intervals until thickened and cool
- Beat cream cheese and powdered sugar until smooth then mix in pineapple mixture and crushed pineapple
- Fill cooled cookie cups with cheesecake filling
- Whip cream with powdered sugar and coconut extract to stiff peaks
- Top filled cookie cups with whipped cream, pineapple, and cherries
Notes
- Cool cookie cups before filling to prevent softening
- Do not overheat pineapple mixture or it will become too thick
- Whip cream only until stiff peaks to avoid grainy texture
- Store in refrigerator and serve slightly chilled
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 308
- Sugar: 27.2
- Sodium: 196.2
- Fat: 15.8
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 39.2
- Fiber: 1
- Protein: 3.2
- Cholesterol: 53.5
