In a mixing bowl, beat together the cream cheese, powdered sugar, and pure vanilla extract until smooth and creamy, about 2 minutes. Use a small cookie scoop to portion out the mixture into small mounds, placing them on a parchment-lined tray. Freeze these mounds for at least 1 hour or until solid.

In a large bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium speed for about 3 minutes until fluffy and pale. Add the large eggs one at a time, mixing thoroughly after each addition. Incorporate the fresh lemon zest and lemon juice, along with a splash of vanilla extract, ensuring all ingredients are well blended.

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Gradually fold this dry mixture into the wet ingredients with a spatula until just combined.

Carefully fold in the fresh blueberries into the cookie dough, making sure to distribute them evenly without squashing the berries.

Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm, then place a frozen cheesecake mound in the center. Encase the cheesecake filling completely with the dough, rolling it into a ball shape. Arrange the cookie dough balls on a parchment-lined baking sheet.

Preheat your oven to 350°F (175°C) and chill the dough balls for 15 minutes before baking. Bake for 12–15 minutes, or until the edges are set and the tops are lightly golden.