Preheat oven to 350°F

Prepare the muffin tins and spray them with cooking spray.

Whisk in together the flour, baking soda, and salt in a separate bowl, then set it aside.

Cream the butter and sugar on med-high speed until you reach a fluffy texture and pale color.

While reducing the speed, add the vanilla extract and the eggs one at a time. Continue mixing until well combined.

Add in the flour mixture and continue to whip it.

Scoop dough into muffin pans with a large cookie scoop (3 Tbsp), pressing down slightly to flatten.

Bake the cookie crust for 10-12 mins or until lightly browned.

Remove from the oven and immediately make a well in the center with a small jar or container.

Cool for 10 minutes in the pans before transferring them to a wire rack to cool fully.

To make the filling, start by whipping your heavy cream until stiff peaks.

Meanwhile, beat the cream cheese and sugar together until smooth.

Add the blueberry puree to the cream cheese mixture and fold it with the whipped cream.

Mix everything until you form a creamy cheesecake mixture.

Transfer it to a piping bag and set it aside until ready to use.

Line all the cookie cups in a tray or your serving tray.

Pipe in your prepared blueberry cheesecake, filling it up until full.

Garnish it with fresh blueberries or dust it with powdered sugar.

It is best to serve it cold, so I recommend refrigerating it for at least 2 hours until it sets.