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

In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.5 teaspoon of salt until combined.

Cream together 0.5 cups of unsalted butter and 0.75 cups of granulated sugar until pale and fluffy. Add one large egg and 1 teaspoon of vanilla extract, mixing until combined.

Gradually mix the dry ingredients into the wet mixture until just combined.

Scoop generous portions of dough into the muffin tin, filling each cup about ¾ full. Press down slightly and bake for 10-12 minutes until lightly browned.

Remove from oven, press down the center of each cookie cup to create a well for the filling, and cool in the pan for 10 minutes.

In a chilled bowl, whip 1 cup of heavy whipping cream until stiff peaks form. In another bowl, beat 8 ounces of cream cheese with 0.25 cups of sugar until smooth.

Gently fold the whipped cream into the cream cheese mixture and add 0.25 cups of blueberry puree, mixing until combined.

Pipe or spoon the cheesecake filling into the cooled cookie cups and refrigerate for 2 hours to set.

Serve chilled and enjoy! Store in the fridge for 2-3 days or freeze for up to 4 weeks.