Ingredients

Instructions

  1. Preheat oven to 350°FF. Place a paper cupcake liner in each cup of a muffin pan.
  2. Beat cream cheese with electric mixer until fluffy. Add sugar, vanilla and coco powder and beat well. Add eggs, 1 at a time, beating well after each addition.
  3. Place a pecan sandie, top side down, in each muffin cup. Spoon cream cheese mixture over pecan sandies.
  4. Bake for 17 minutes and allow tarts to cool completely.
  5. Spread coconut pecan frosting on top of each and refrigerate.
  6. Enjoy!