01 -
In a small pot, mix together the blueberries, sugar, cornstarch, and water. Cook on medium heat until it thickens, about 5 minutes. Lightly mash the berries and let them cool down.
02 -
Use a mixer to whip the cream cheese, sugar, and vanilla extract until the texture is smooth and creamy.
03 -
Blend the softened butter with the sugars until creamy, then mix in the egg and vanilla. In another bowl, mix together the dry ingredients. Slowly add the dry ingredients into the wet mixture until it forms a soft dough.
04 -
Scoop out about 2 tablespoons of dough and make a little pocket in the center. Fill the pocket with cheesecake mix and a swirl of blueberry topping. Lightly swirl them together.
05 -
Pop them in the oven at 350°F for 12–15 minutes, until the edges are slightly firm. Let them cool on the tray for 5 minutes, then transfer them to a cooling rack.