Beat together the cream cheese, 15 grams of sugar, and 1/2 teaspoon of vanilla extract until smooth. Scrape down the sides for a uniform texture.

Scoop the mixture into small portions, about a tablespoon each, and place them on a tray. Freeze until firm, about 1–2 hours.

In a small pot over medium heat, add the diced strawberries, 15 grams of sugar, and 1 teaspoon of lemon juice. Cook until thickened and jammy, then let cool.

Preheat your oven to 350°F (175°C).

In a mixing bowl, cream together butter and 90 grams of sugar until fluffy.

Add in the egg yolk and remaining 1 teaspoon of vanilla extract, stirring until well combined.

Gradually mix in the flour and baking powder to form a soft dough.

Fold in the cooled strawberry compote.

Scoop a portion of cookie dough, flatten it by hand, and place a frozen cheesecake filling in the center. Wrap the dough around the filling and seal it well.

Place on a tray lined with parchment paper and bake for 11–12 minutes until the edges are set and lightly golden.

Let cool slightly before enjoying.