Preheat the oven to 350 degrees F and grease two mini muffin tins.

Roll your sugar cookie dough into small balls about 1 inch in size.

Bake in the oven for 7-8 minutes or until the cookie dough has spread and formed small cookie cups.

Remove from the oven and allow the cookie cups to cool in the muffin tins.

While the cookie cups are baking, make the cream cheese filling.

Using a handheld or stand mixer fitted with a paddle attachment, mix the cream cheese, powdered sugar, Cool Whip, and vanilla until fully combined and smooth.

Pipe the frosting into a frosting bag and set aside.

Layout parchment paper on the counter.

Once the cookie cups have cooled, carefully invert the muffin tins and pop out the cookie cups.

If they do not easily pop out, glide a knife around the edges to loosen the cookie cups and remove the remaining cups from the tin.

Pipe each cookie cup with the cream cheese frosting.

Top each frosted cookie cup with the freshly cut fruit and sprinkle with powdered sugar.

Serve and enjoy!