Beat cream cheese, 15 g sugar, and 1/2 tsp vanilla extract until smooth and homogenous. Scoop into small portions (about 10–12 dollops), place on a tray lined with parchment, and freeze until firm, about 1–2 hours.

Add 50 g diced strawberries, 15 g sugar, and 1 tsp lemon juice to a small pot. Cook over medium heat, stirring, until the fruit breaks down and the mixture thickens (5–10 minutes). Remove from heat and let cool completely.

Preheat oven to 175°C (350°F). In a bowl, mix 115 g softened butter and 90 g sugar until fluffy. Add the egg yolk and 1 tsp vanilla extract, mixing until combined. Stir in 130 g all-purpose flour and 1/4 tsp baking powder until a soft dough forms. Fold in the cooled strawberry compote gently.

Take a scoop of cookie dough (1–1.5 tbsp), flatten it in your palm, place a frozen cheesecake filling piece in the center, and wrap the dough completely around the filling, sealing the edges. Place each ball seam-side down on a lined baking tray.

Bake for 11–12 minutes until edges are just set and tops are lightly golden. Transfer to a wire rack to cool slightly.