Prepare the cheesecake filling by mixing cream cheese, sugar, and vanilla until smooth and fluffy.

Scoop into small discs and freeze until firm.

Make the strawberry jam by cooking strawberries and sugar over medium heat until thick. Chill completely.

Preheat oven to 350°F (175°C) and line baking sheets.

Whisk flour, baking powder, baking soda, and salt in a bowl.

Cream butter and sugar until light and fluffy.

Add egg and vanilla, mixing until smooth.

Combine dry ingredients with wet ingredients until just mixed.

Gently fold in strawberry jam to create swirls and pockets.

Scoop dough, flatten slightly, and place a frozen cheesecake disc in the center.

Seal dough around filling and shape into discs.

Roll in sugar and place on baking sheet.

Bake for 11–12 minutes until edges are lightly golden.

Cool slightly before transferring to a rack.

These Strawberry Cheesecake Cookies are best enjoyed slightly warm or at room temperature.