In a stand mixer, mix together the cheesecake filling ingredients until smooth. Scoop into 1 ½ tablespoon sized drops and place on a parchment lined baking sheet to freeze for at least 2 hours. I usually just make these the night before!
In a stand mixer, cream together the non-dairy butter and sugars until light and fluffy. Mix in the egg and vanilla until smooth. Mix in the dry ingredients until you have a dough. Fold in the blueberries.
Cover and chill the dough for about 20 minutes.
Preheat oven to 350℉ and line 2 baking sheets with parchment paper. Begin scooping the dough into 10-12 cookies and flatten so that you can place one of the frozen cheesecake rounds into the middle of each cookie. Mold the cookie dough around the cheesecake filling so that it is completely covered.
Bake the cookies for about 10-12 minutes. Let cool before enjoying!
