For the Cookie Dough:

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon cornstarch

1/2 teaspoon salt

1/2 cup unsalted butter, softened

4 oz cream cheese, softened

3/4 cup granulated sugar

1/2 cup brown sugar

1 large egg

2 teaspoons vanilla extract

1 teaspoon lemon zest

1 cup blueberries (fresh or frozen)

For the Cheesecake Filling:

4 oz cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

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In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
Add the egg, vanilla extract, and lemon zest; mix until combined.
Gradually mix in the dry ingredients until a soft dough forms.
Gently fold in the blueberries by hand to avoid crushing them.
Scoop a tablespoon of dough, flatten slightly, place a frozen cheesecake dollop in the center, and cover with another small piece of dough, sealing the edges completely.
Place the cookies on the prepared baking sheet, spaced apart, and bake for 12–14 minutes or until edges are lightly golden.
Cool on the pan for a few minutes, then transfer to a wire rack to cool completely before serving.

Use frozen blueberries straight from the freezer to prevent excess moisture.

Chill the dough for 30 minutes to help cookies keep their shape.

Try raspberries or blackberries for a variation.

Drizzle cooled cookies with a lemon glaze for extra sweetness.

Store in the refrigerator for up to 5 days or freeze for up to 2 months.