1. Make the Cheesecake Filling

• In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.

• Scoop small teaspoons of the mixture onto a plate.

• Freeze for 20–30 minutes until firm. This makes the cookies easier to fill.

2. Prepare the Strawberry Dough

• In a mixing bowl, cream together butter and sugar until fluffy.

• Beat in the egg and vanilla.

• In another bowl, whisk flour, baking powder, and salt.

• Add dry ingredients into the wet mixture and mix just until combined.

• Stir in the crushed freeze-dried strawberries.

• If desired, add a tiny bit of pink coloring for a richer strawberry look.

• Chill dough for 15 minutes so it’s easier to shape.

3. Fill the Cookies

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment.

• Scoop a spoonful of dough into your hand, flatten slightly.

• Place a frozen cheesecake dollop in the center.

• Cover it with another small piece of dough and seal edges completely.

• Repeat until all cookies are filled.

4. Bake

• Place cookies on the sheet, leaving space for spreading.

• Bake 10–13 minutes, until edges are set but centers look soft.

• Let them cool to firm up — they’ll finish setting as they cool.

5. Decorate (Optional)

• Drizzle melted white chocolate on top.

• Sprinkle extra crushed strawberries for a pretty finish.