In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Use a handheld mixer or stand mixer on medium speed for about 2–3 minutes. Once mixed, scoop the cheesecake mixture into teaspoon-sized portions and place them on a parchment-lined plate. Freeze for 30 minutes until firm.

In another mixing bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until fully combined. In a separate large bowl, cream the softened unsalted butter, cream cheese, granulated sugar, and brown sugar together until fluffy and light, approximately 3–4 minutes. Add the egg, vanilla extract, and lemon zest, mixing well until combined. Gradually fold in the dry ingredients, and gently stir in the blueberries until just incorporated.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the cookie dough using a cookie scoop, flatten each scoop slightly, and place a frozen cheesecake portion in the center. Carefully fold the dough over the cheesecake and roll it into a ball. Ensure the cookies are spaced about 2 inches apart on the baking sheets. Bake for 11–13 minutes until the edges are lightly golden and the centers are set.

Once baked, allow the Blueberry Cheesecake Cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack. This cooling period helps them set properly. Enjoy the cookies warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for future sweet cravings.