Fruit-Topped Cheesecake-Filled Cookie Cups

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.