Preheat oven to 350 degrees.
Spray a 12-cup muffin tin with cooking spray.
Use two balls/squares of cookie dough per muffin tin. Roll the two portions of sugar cookie dough together into one ball. Flatten and gently press the dough along the bottom and about halfway up the sides of each of the 12 muffin tins.
Bake the cookie dough in the tins for 13 - 15 minutes.
Remove from oven and use a small juice glass (or something else that will fit inside the muffin tins) to gently press down the inflated cookie dough - this will flatten the inside of the cookie tarts.
Allow the cookie tarts to cool in the pan for 10 minutes.
Gently remove the cookie tarts from the tin to finish cooling.
Using a hand or stand mixer, beat together the cream cheese and marshmallow creme on high until smooth.
Fill each cookie tart with the cream cheese mixture.
Top each cookie tart with 2 blueberries and one quarter of a strawberry.