1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tsp. vanilla
1 cup small fresh strawberries, divided
Heat oven to 350°F.
Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from pan. Remove from pan to wire racks; cool completely.
Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Chop half the strawberries. Add to cream cheese mixture; mix well. Pipe or spoon into cookie cups.
Refrigerate 1 hour. Slice remaining strawberries, then place over filled cookie cups just before serving.