In a mixing bowl, beat cream cheese, 15 g sugar, and 1/2 tsp vanilla until smooth. Scoop small portions onto a tray and freeze until firm (about 1–2 hours).

In a pot, combine 50 g diced strawberries, 15 g sugar, and 1 tsp lemon juice. Cook over medium heat until thickened and jammy. Let it cool.

Preheat your oven to 175°C (350°F).

In a clean bowl, mix 115 g butter and 90 g sugar until fluffy, then add 1 egg yolk and 1 tsp vanilla.

Stir in 130 g flour and 1/4 tsp baking powder, then fold in the cooled strawberry compote.

Scoop cookie dough, flatten it, and place a frozen cheesecake filling inside. Wrap the dough around it, seal, and place on a tray.

Bake for 11–12 minutes until the edges are set.

Let cookies cool slightly — the cheesecake center will firm up as they rest.