Preheat the oven to 350ºF (177ºC). Spray the cups of two 12-cup mini muffin tins with nonstick spray. Set aside

In the bowl of a stand mixer or with a hand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.

Stop the mixer, scrape the sides and bottom of the bowl then add in egg, egg yolk and vanilla.

Mix on medium speed for 1 minute until well combined. With the mixer off, add in salt and flour. Mix on low just until no dry spots of flour appear.

Using a small cookie scoop, measure the dough into 1 tablespoon sized balls, roll between your palms into a smooth ball and place one ball in each cup of the prepared mini muffin tin.

Bake for 12-14 minutes, or until the edges of the cookies are beginning to brown.

After removing the baked cookies from the oven, use the bottom of a flat-bottomed shot glass or back of spoon to press down into the center of each cookie making a well in the center.

Allow cookies to cool.

Meanwhile, prepare the cream cheese filling. To a mixing bowl, add the softened cream cheese, powdered sugar, heavy cream and vanilla. Mix on medium speed until fully incorporated and smooth.

Remove the cooled cookie cups from the muffin tins by gently inserting a butter knife or offset spatula straight down between the edge of the cookie cup and the muffin tin to pop out each of the cups.

Place on a cookie sheet or serving platter. Fill each cookie cup with ½ – 1 teaspoon of cream cheese filling.

Top with fruit and serve.