Coffee 'n Cream Mini Pies (Gluten-Free Recipe)

Ingredients

• 1 1/2 cups Gluten-Free Flour Blend (see below)
• 3/4 cup Land O Lakes Butter
• 2 (3-ounce) packages cream cheese
• softened
• 2 tablespoons Land O Lakes Heavy Whipping Cream
• 1 1/2 teaspoons instant coffee granules
• 1 (8-ounce) package cream cheese
• softened
• 1/4 cup sugar
• 1/2 teaspoon gluten-free vanilla
• 1 cup Land O Lakes Heavy Whipping Cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon gluten-free vanilla
• Unsweetened cocoa
• if desired
• 44 chocolate-covered coffee beans
• if desired

Instructions

1. Heat oven to 375F.
2. Combine all crust ingredients in bowl; beat at medium speed, scraping bowl often, until mixture forms a dough.
3. Shape dough into 44 (1-inch) balls.
4. Place 1 ball into each mini muffin pan cup; press dough onto bottom and up sides.
5. Bake 8-10 minutes or until crusts are lightly browned.
6. Cool 5 minutes in pans; remove to cooling racks.
7. Cool completely.
8. Combine 2 tablespoons whipping cream and coffee granules in bowl; let stand 5 minutes or until coffee dissolves.
9. Add all remaining filling ingredients; beat at medium speed until creamy.
10. Place 1 cup whipping cream in bowl; beat at medium speed until soft peaks form.
11. Add powdered sugar and vanilla; continue beating until stiff peaks form.
12. Spoon about 2 teaspoons filling into each crust; top with whipped cream mixture.
13. Sprinkle with unsweetened cocoa; top with chocolate-covered cocoa bean, if desired.