Preheat the oven to 350°F (175°C).

In a large mixing bowl, whisk together all-purpose flour, baking soda, and salt.

In another bowl, cream together the softened unsalted butter and granulated sugar until pale and fluffy, about 2-3 minutes.

Mix in the egg and vanilla extract until fully combined.

Gradually add the dry ingredients to the wet ingredients until just combined.

Scoop the dough into a greased muffin tin and flatten each scoop slightly. Bake for 10-12 minutes until lightly golden.

Press a small jar or the back of a spoon into the center of each cookie cup to create a well. Allow them to cool for 10 minutes before transferring to a wire rack.

Whip the cold heavy cream in a separate bowl until stiff peaks form.

Blend the softened cream cheese and some granulated sugar until smooth, then fold in the whipped cream and blueberry puree gently.

Pipe or spoon the cheesecake filling into each cooled cookie cup and refrigerate for about 2 hours or until set.