Place sugar-free cookie in the bottom of paper cupcake liner in muffin pan.
Cream and combine: Two 8-oz. packages cream cheese (room temp.); 1 cup sugar substitute (Stevia or XyloSweet); 2 eggs (room temp.). Add 1 tsp. Vanilla.
Divide mixture evenly among the 12 cookie-lined muffin tins and bake at 350̊ F for 20 minutes.
Let cool 10–12 minutes (mixture will “sink;” do not worry). When cooled, top each “muffin” with a dollop of no-sugar-added pie filling (Hunter likes Lucky Leaf Apple or Lite Cherry) and Land O’Lakes sugar-free whipped cream.
Leftovers (if there are any) should be refrigerated.