Preheat oven to 350°F. Spray 1 (24-count) mini muffin pan generously with no-stick spray. Cut sugar cookie dough into 12 slices, then cut each slice in half and roll into balls. Place each ball in wells of pan; flatten each slightly.
Bake 10-12 minutes or until lightly browned and mostly set. Remove from oven and immediately use a measuring spoon to press down the center of each well to create a cup shape. Cool in pan for 10 minutes; turn out individual cups onto baking rack to cool completely.
In a large mixing bowl, combine whipping cream and Peach Raspberry Cheese Ball Mix. Whip until stiff peaks form.
Pipe or spoon approximately 1 tablespoon whipped cream mixture into each cookie cup. Top with a raspberry if desired. (You will likely have whipped cream mixture left over; serve as a fruit dip with slices of fruit or Twisty Grahams.)