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

Name: Coffee 'n Cream Mini Pies (Gluten-Free Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

2435

kcal

Calories

Fat

313

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Coffee 'n Cream Mini Pies (Gluten-Free Recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!