Fruit-Topped Cheesecake-Filled Cookie Cups

Directions

1. 1
   Preheat oven to 350.
2. 2
   Coat muffin pan with nonstick spray.
3. 3
   Scoop balls of approximately 2 tbsp of dough, using a spoon to spread and press to the bottom and up the sides of the muffin cup, forming into a cup shape.
4. 4
   Bake for 14 minutes.
5. 5
   Remove from oven and use a spoon to lightly press down any cookie that has risen in the middle of the cups.
6. 6
   Allow to cool for about 5 minutes, remove from pan and finish cooling on cooling rack.
7. 7
   Blend the cream cheese, vanilla and powdered sugar together until smooth.
8. 8
   Pipe or scoop filling into cookie cups and top with assorted fresh fruit.
9. 9
   Serve immediately or store in refrigerator.