Preheat your oven to 350°F (175°C).
If using premade cookie dough, take it out of the packaging. If using a boxed mix or homemade dough, prepare it according to the instructions.
Press about a tablespoon of cookie dough into the bottom and sides of each muffin tin cavity, aiming for a thickness of about ¼ inch.
Bake the cookie cups for 10-12 minutes, or until the edges are lightly golden.
Cool the cookie cups in the muffin tin for about 5 minutes, then remove and transfer to a cooling rack.
In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and salt, mixing until creamy.
Fill each cooled cookie cup generously with the cheesecake mixture.
Top each filled cookie cup with diced fruit, arranging it as desired.
Refrigerate the completed cookie cups for at least 30 minutes before serving chilled.
