Cookie Cups:
Preheat your oven to 350°F (175°C). Spray a regular-sized muffin tin with cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar on medium-high speed until pale and fluffy, about 2-3 minutes.
Reduce speed and add the egg and vanilla extract. Beat until well combined.
Gradually add the flour mixture to the wet ingredients and mix until just combined.
Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins and press down slightly to flatten.
Bake for 10-12 minutes, or until the cookie cups are lightly browned and mostly set.
Remove from the oven and immediately use a small jar or container to press down firmly in the center of each cookie to create a well. Allow the cookie cups to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Blueberry Cheesecake Filling:
In a medium mixing bowl, whip the cold heavy cream until stiff peaks form. Set aside.
In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy.
Fold in the blueberry puree until well combined.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assembly:
Once the cookie cups have cooled completely, fill each well with the blueberry cheesecake filling.
Chill the filled cookie cups in the refrigerator for at least 1 hour before serving.
Garnish with fresh blueberries or a dusting of powdered sugar, if desired.