Buttery sugar cookies are filled with a creamy cheesecake filling and then topped with fresh berries and other fruit.
Scoop and roll cookie dough into 1-tablespoon dough balls. Place each cookie dough ball into a spot in the mini muffin tin.
Press a dent in the center of each ball of dough, creating little round holes with a 1/2 teaspoon measuring spoon or the end of a rolling pin.