Preheat oven to 350°. Coat a mini-muffin tin with nonstick cooking spray. Divide sugar cookie dough into 32 pieces. Coat hands in flour, and roll pieces into balls. Press each ball into tin, forming dough up and around into the shape of a tart. Bake for 11–12 minutes or until golden. Let cool 10 minutes in pan. Remove tarts, and cool completely on a wire rack. Using an electric mixer, combine cream cheese, sugar, orange zest, and vanilla. Spoon cream cheese mixture into each tart. Top each with a fresh raspberry. Chill until ready to serve.
I too used strawberries instead of raspeberries because they are a lot cheaper. I love the idea of using cookie dough for a 'crust'! I was able to get by without using a mixer to make the cream chese mixture. I just made sure the cream cheese was extra soft. The zest of 1/2 an orange was enough for me. My only complaint is that I didn't have enough cream cheese filling to fill all 32 tarts! Next time I'll use 12oz cream cheese. They look great though!