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These Pina Colada Cookie Cups have a coconut cookie crust filled with pineapple cheesecake! Theyโre topped with a bit of whipped cream, pineapple and a cherry to turn one of my favorite summer drinks into a delicious dessert!
For more tasty pineapple coconut dessert recipes, check out my Pina Colada Cupcakes or my Pina Colada Layer Cake!
Table of Contents
Today marks 7 years that the hubs and I have been married. We have finally caught up to the number of years we were dating before getting married โ for a total of 14 years together. Given that weโre both 31, thatโs almost half of our lives. ๐
I love looking back on our wedding day. It was seriously so much fun. Iโd totally do it all over again. And yet I think about that line that so many people say during toasts at weddings โ you know the one โ โI hope you look back on your wedding day years from now and think that this was the day you loved each other the least.โ I used to not get that, but I totally do now. As much as Iโd redo the fabulous party that was our wedding day, I wouldnโt trade all that weโve experienced over the last 7 years to bring us to where we are today. That wedding day was truly only the beginning.
I have to say that year number 7 of our marriage could be known as the year of many things, but one of them is โThe Year of the Cookbook.โ I remember talking to the hubs about whether or not to do it last April. I was very adamant about two things โ that I wouldnโt do it without his support and that I didnโt want to do it without his support. And I didnโt just want him to say that he supported the decision, I wanted him to really really be onboard. Because there was no getting through the last year without that.
He has spent a lot of time over the last year doing things without me. Or saying no to things that we both couldnโt do because I had to bake. Working on a cookbook, the blog and working full-time has been no small feat and he was with me every step of the way โ even better than I couldโve asked for.
Over the last couple months as Iโve been finishing things up, heโs left encouraging little notes to help push me through to the end. I am forever grateful not just for his support over the last year, but for how much he loves me and for our relationship. It is by Godโs grace that we are where we are today. We arenโt without our bumps and bruises, but I wouldnโt want it any other way.
Thank you for letting me be super sappy. Now letโs talk dessert. ๐
I kind of wanted to share a cake on our anniversary. It just seemed appropriate. Celebrations deserve cake โ at least in my world. However, I made these cookie cups a few weeks ago and shared them with our church group and they were a hug hit! Theyโve been asking when the recipe would be on the blog ever since. I told them today and I didnโt want to disappoint.
Plus if Iโm being honest, I drank my weight in Pina Coladas with Blue Curacao on our honeymoon, so I guess itโs appropriate. ๐
These cookie cups are really to die for. The coconut cookie base is super moist and chewy. The pineapple cheesecake filling is smooth and creamy. The combo is pina colada heaven. Chewy, smooth, creamy, tropical โ summer in every bite! You are welcome.
Similar Recipes Youโll Enjoy
- Pina Colada Layer Cake
- Pineapple Coconut Bars
- Pina Colada Pie
- Pina Colada Cupcakes
- Pineapple Layer Cake
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 16-18 Cookie Cups
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Pina Colada Cookie Cups have a coconut cookie crust filled with pineapple cheesecake! Theyโre topped with a bit of whipped cream, pineapple and a cherry to turn one of my favorite summer drinks into a delicious dessert!
Ingredients
COOKIE CUPS
- 3/4 cups (168g) salted butter, room temperature
- 1 cup (207g) sugar
- 1 large egg, room temperature
- 2 tsp coconut extract
- 2 cups (260g) all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
CHEESECAKE FILLING
- 1/4 cup (60ml) pineapple juice
- 1 tsp cornstarch
- 12 oz (339g) cream cheese, room temperature
- 2 cups (230g) powdered sugar
- 3 tbsp crushed pineapple, drained
WHIPPED CREAM
- 1/4 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1/4 tsp coconut extract
- Pineapple tidbits
- Cherries
Instructions
1. Spray a cupcake pan with non stick cooking spray. Preheat oven to 350ยฐF (176ยฐC).
2. To make the cookie dough, cream the butter and sugar together for 3-4 minutes, until light and fluffy.
3. Add the egg and coconut extract and beat until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
5. Makes balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake for 10-12 minutes, or until edges are just golden.
7. Remove from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers arenโt cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit while still warm.
8. Once the cookies have cooled, make the cheesecake filling. Combine the pineapple juice and cornstarch in a small bowl. Microwave in 10 second increments until thickened, about 20-30 seconds. Set aside to cool.
9. Beat the cream cheese and powdered sugar together until smooth.
10. Add the pineapple juice mixture and crushed pineapple and mix until well combined.
11. Pipe or scoop cheesecake filling into cookie cups.
10. To make the whipped cream, add the heavy whipping cream, powdered sugar and coconut extract to a mixer bowl fitted with the whisk attachment. Whisk on high until it reaches stiff peaks.
12. Pipe whipped cream onto cookie cups, then top with a piece of pineapple and a cherry, if desired. Store in refrigerator.
Nutrition
- Serving Size: 1 Cookie Cup
- Calories: 308
- Sugar: 27.2 g
- Sodium: 196.2 mg
- Fat: 15.8 g
- Carbohydrates: 39.2 g
- Protein: 3.2 g
- Cholesterol: 53.5 mg
Categories
Enjoy!
Can these be made a day ahead of time?
Definitely
What size muffin tin do you use? Do you use the standard size or the smaller?
Standard size
These are delicious and so fun! It is fun to bring to an event. It is unique and gets a lot of compliments! Thanks for sharing.
So glad you enjoyed them!
Can you freeze these cookie cups?
That should be fine.
Anyway to bypass the microwave part? Can I use the oven somehow instead?
You could try using the stove, but itโs a very small amount. Not sure about the oven, but I suppose you could try it.
I made these for my friendsโ Tiki party this weekend. They were a hit. I used mini muffin pans and they were great as bite sized. These are going on my summer dessert list.
Iโm so glad you enjoyed them!
They look fantastic! Do they get soggy? Would you wait to assemble them until just prior to serving?
They shouldnโt get soggy.
Is the pineapple juice from the drained pineapple?
Yes, it is.
I have made these twice, once muffin sized and once mini muffin sized. Both were a hit. Both times that I made them people raved. It is a fun, pretty, and different dessert to bring to a party. I am a little bit obsessed with these. I am kind of a rock star when I bring them. Thank you for sharing.
Iโm so glad theyโve been a hit!
I love pina colada anything, so these are right up my alley โ especially with the pretty maraschino cherries on top! And using pineapple in the dough is a great idea!
Just to clarify, are these made in a regular sized cupcake pan (with 12 holes) or a mini cupcake pan (24 holes)? Thanks.
A regular cupcake pan.
Congrats on the wedding anniversary! These cookies look delicious too!
Happy Anniversary, Lindsay! Iโve been reading your stories about the two of you for a while now on the blog, so I know you guys met young and that youโre still young, and thatโs pretty cool for 14 years together!
And these cookie cups? SO much more festive than cake!
Thanks so much Mir! ๐
Congratulations on the anniversary! These look delicious.
Thanks Vivian!