1-Step 1: Prepare the Cheesecake Filling Begin by beating 6 oz cold cream cheese, 3 tbsp granulated white sugar, and 1/2 tsp vanilla extract until the mixture is fluffy and the sugar fully dissolves. Portion this into 18 small discs and freeze them until solid. This step ensures the filling stays intact during baking.

2-Step 2: Make the Blueberry Jam Cook 12 oz fresh blueberries and 1/4 cup granulated white sugar over medium heat for about 40 minutes. Mash the blueberries halfway through to help thicken the jam, then chill it in the fridge. Using fresh blueberries maintains the proper consistency for the best results.

3-Step 3: Mix the Cookie Dough Preheat your oven to 350°F and line baking sheets with parchment paper. In a bowl, whisk together 2 3/4 cups all-purpose flour (spooned and leveled), 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Rub 2 tbsp lemon zest into 1 cup granulated white sugar, then cream it with 1 cup very softened unsalted butter until light and fluffy. Add 1 large egg at room temperature and 2 tsp vanilla extract, mixing until pale and fluffy. Incorporate the dry ingredients just until combined.

4-Step 4: Assemble the Cookies Separate the dough: set aside three-quarters of it. Flatten one-quarter, spoon on the blueberry jam, add another dough portion and more jam, then fold to create even jam pockets. Portion the dough into 18 balls (about 2 tbsp each), flatten each one, place a frozen cheesecake disc in the center, wrap with dough, and reshape into discs. Roll in 1/4 cup granulated white sugar and arrange on baking sheets.

5-Step 5: Bake and Cool Bake for 11-12 minutes until done. Immediately cut the cookies into circles while warm, cool on the sheet for 10 minutes, then transfer to wire racks to cool completely. Allowing them to cool fully helps the filling firm up for the best texture.