Preheat your oven to 350°F (175°C) and spray a regular muffin tin with cooking spray.

In a bowl, whisk together all-purpose flour, baking soda, and salt until well combined.

Beat together the unsalted butter and granulated sugar until pale and fluffy, then mix in the egg and vanilla extract.

Gradually add the flour mixture to the butter mixture and mix until just combined.

Scoop about 3 tablespoons of dough into each muffin slot and slightly flatten. Bake for 10-12 minutes until golden.

Press a small jar or wooden spoon handle into the center of each cookie to create a well.

Let cool in the pan for 10 minutes before moving to a wire rack.

Whip the heavy cream until stiff peaks form, then mix softened cream cheese and sugar in another bowl.

Gently fold the blueberry puree into the cream cheese mixture.

Pipe the cheesecake filling into the cooled cookie cups and refrigerate for 2 hours until set.

Serve chilled within 2-3 days or freeze unfilled cookie cups for up to 4 weeks.