In a mixing bowl, beat cream cheese with butter until fully combined. Beat in flour and powdered sugar and continue mixing until fully incorporated. Lay out a large piece of plastic wrap and drop dough into center. Wrap up dough and chill in freezer one hour.
For the filling, combine all ingredients into a large bowl and mix together gently using a fork.
After dough has chilled, use a 1 Tbsp measuring spoon and scoop out a large ball. Roll into a ball and press into a mini muffin pan. I don't usually spray my pans, but if you want you baking spray. Use a tart shaper (or finger tips) to press dough into pan, trying not to go over the edge of the cup. Repeat for remaining dough.
Scoop about 1 tsp of filling into each cup of dough. Bake in a 375 degree F oven for about 20 minutes. Remove from oven and cool in pan about 15-20 minutes.
After cooled, pop our of pan, sprinkle with powdered sugar and enjoy.
Store in an airtight container in refrigerator for up to 3 days.
Notes
Filling may bubble out, you may want to place muffin pan on a cookie sheet or piece of foil.
If you won’t be eating them all right away, store them in an airtight container in the refrigerator. They’ll keep for about 3 days.
I like Granny Smiths in my apple pies and other apple treats. Other tart varieties like Pink Lady or Honeycrisp would be good choices too.