Spray a mini muffin pan with nonstick cooking spray. In a stand mixer cream together the cream cheese and butter.
Add the flour, mixing until combined.
Ball with hands and wrap in plastic wrap and refrigerate for 1 hour. Remove from refrigerator and allow to soften enough to roll.
Roll dough on a lightly floured surface and cut out 3 inch diameter circles and about 1/8th inch in thickness. Ball up the dough as needed to reroll for more circles.
Tuck dough into muffin tin and gently push the dough up the sides to create a little bowl.
In a bowl mix together the filling ingredients until combined.
Fill the dough with 2 teaspoons filling, about halfway. Filling to the top of the dough will cause overflow.
Bake at 350 degrees F for about 20 minutes.
Remove and let cool in the pan for 3 minutes. Use a knife to loosen and remove from the pan. Garnish with whipped cream and cinnamon, if desired.
Notes
These can be frozen, see my tips above.
Make sure you chill your dough for at least 1 hour.