• Preheat the oven to 350°F. Lightly spray a 24-well mini muffin pan with nonstick spray and set aside.
• In a medium bowl using a wooden spoon, combine the sugar cookie mix, butter, egg, and vanilla extract. Mix until a soft dough forms.
• Scoop the dough into 1 Tablespoon balls and place in the prepared mini muffin pan, filling each well evenly. Use your finger or the back of a 1/2 teaspoon to press a small indentation into the center of each dough ball to form a cup.
• Bake for 12 to 14 minutes, until the edges are set and lightly golden. The centers will look soft and slightly puffed.
• Remove the pan from the oven and gently press down the centers with the 1/2 teaspoon again. Let the cookie cups cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Filling and Fruit

• Place the cream cheese in a large bowl mixing bowl. Whip with an electric mixer until light and fluffy.
• Add vanilla and salt then mix again. Add the powdered sugar a 1/2 cup at a time, fully mixing it into the cream cheese each time. Add more or less powdered sugar as needed.
• Fold in the whipped topping.
• Add frosting to a piping bag or zip top bag with the corner cut off and fill the center of each cup.
• Slice fruit into small pieces (can leave blueberries and raspberries whole) and garnish each cookie cup top. Serve immediately.