Make the cheesecake filling

• Beat the cream cheese with the powdered sugar and vanilla extract until smooth.
• Scoop small portions onto a lined tray and freeze until firm.

Make the cookie dough

• Cream the butter with the granulated sugar, brown sugar and lemon zest until light and fluffy.
• Beat in the egg, lemon juice and vanilla extract.
• Whisk the flour, baking soda, baking powder and salt, then mix into the wet ingredients until just combined.
• Fold in the blueberries.

Assemble the cookies

• Flatten a portion of dough in your hand, place a frozen cheesecake filling piece in the center and seal the dough around it.
• Roll the ball in granulated sugar and place on the baking tray.

Chill the dough

• Chill the assembled cookie balls in the fridge so they hold their shape.

Bake

• Bake at 180 °C until the edges are set and the centers are still soft.
• Let cool on the tray for a few minutes, then transfer to a cooling rack.