In a medium saucepan over medium heat, combine fresh blueberries, sugar, and lemon juice. Stir gently as the mixture heats until the compote thickens, about 8–10 minutes. Once thickened and bubbly, remove from heat and let cool.

In a large mixing bowl, cream together softened unsalted butter, 4 oz of cream cheese, and sugar using an electric mixer on medium speed until fluffy, approximately 3–5 minutes. Beat in the egg and vanilla extract until well combined. Gradually fold in the all-purpose flour, baking powder, and salt until just incorporated.

Blend the remaining 2 oz of cream cheese with sugar until smooth and creamy, approximately 2–3 minutes. Set this bowl aside to assemble the cookies.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Create a well in each dough ball and add a dollop of the cheesecake filling, followed by a swirl of the cooled blueberry compote on top.

Bake the Blueberry Cheesecake Swirl Cookies for 12–14 minutes, or until the edges are golden brown and the centers look slightly underbaked.

Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, then gently move them to a wire rack to cool completely.