Preheat your oven to 350°F (175°C) and grease a regular muffin tin generously to prevent sticking. In a large mixing bowl, combine the flour, baking soda, and salt, whisking them together until evenly mixed.

In another bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes with a hand mixer. Beat in the egg and vanilla extract until fully incorporated. Gradually add the flour mixture to the butter mixture, stirring gently until just combined.

Scoop the dough into the prepared muffin tins, filling each cup about three-quarters full. Press the dough slightly down to create a base. Bake in the preheated oven for 10-12 minutes until edges are golden brown. Once baked, press down the centers gently to form cups and cool completely in the tin.

In a chilled mixing bowl, whip the heavy whipping cream until stiff peaks form, about 3-5 minutes. In another bowl, blend the softened cream cheese and sugar until smooth. Gently fold the blueberry puree into the whipped cream and cream cheese mixture until just combined.

Once the cookie cups have cooled, spoon or pipe the cheesecake filling into each cup. Place them in the refrigerator for at least 2 hours to set, then serve chilled for the best texture.