First we're going to make the tart shells.

Prepare your sugar cookie dough according to package or recipe directions, or if using refrigerated dough just open the package.

Grease your mini muffin pan or spray with nonstick spray.

Next using a dough scoop or spoon scoop out about a tablespoon of dough at a time. Roll the dough into a ball and place in a mini muffin tin.

Using your fingers press a hole in the center of each ball of dough and then press dough into the edges of the muffin tin creating little sugar cookie cups.

Now bake according to your sugar cookie package or recipe directions. Be sure to keep an eye on them as bake times for the tarts may be slightly different from cookies. You'll want them to be a light golden brown around the edges.

Immediately after removing them from the oven use a round handle, like a wooden spoon or rolling pin to press in the center of each sugar cookie tart to make an indentation.

Remove from the oven and allow to cool for about 5 minutes. If necessary run a butter knife around the edge of each tart to loosen them. Then remove from the muffin pan and place on a wire rack to cool completely.

For the filling-

Place the cream cheese in a large mixing bowl and mix with an electric mixer until light and fluffy.

Add in the vanilla, a pinch of salt, and then add in powdered sugar gradually, mixing on low speed after each addition until it is all incorporated.

Chop berries and fruit into small pieces.

Once the cookie cups are cooled completely fill them with the cream cheese mixture. You can use a piping bag or small spoon the filling into the center of each cup.

Decorate with chopped fruit and berries.

Serve immediately.