Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then mix in the vanilla extract, fresh lemon juice, and lemon zest.

Whisk together the all-purpose flour, baking soda, and salt in a separate bowl, then add to the wet ingredients.

Gently fold in the fresh blueberries.

In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.

Take a tablespoon of cookie dough, flatten it, place a dollop of cheesecake filling in the center, wrap the dough around it, and roll into a ball.

Place cookie balls on baking sheet and bake for 10–12 minutes until edges are golden.

Allow cookies to cool for a few minutes before transferring to a wire rack.