Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 0.25 cup powdered sugar
  • 1.5 tsp pure vanilla extract, divided
  • 1 cup unsalted butter, softened but cool
  • 1.125 cups granulated sugar, divided
  • 1 large egg
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • 0.5 cup freeze-dried strawberry powder
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 0.5 tsp fine sea salt
  • 0.5 cup graham cracker crumbs

Instructions:

  1. Whisk the 8 oz softened cream cheese, 0.25 cup powdered sugar, and 0.5 tsp vanilla extract until silky and completely lump free.
  2. Dollop 18 small rounds onto a parchment lined plate. Note: Each should be about 1-2 teaspoons.
  3. Freeze the rounds for 45 minutes until they are rock hard and easy to handle.
  4. Cream 1 cup unsalted butter and 1 cup of the granulated sugar until pale and aerated.
  5. Incorporate the egg, egg yolk, and remaining 1 tsp vanilla extract, beating well after each addition.
  6. Sift together the 2 cups flour, 0.5 cup strawberry powder, 1 tsp baking soda, 1 tbsp cornstarch, and 0.5 tsp salt.
  7. Fold the dry ingredients into the wet until a vibrant, uniform pink dough forms.
  8. Scoop about 2 tablespoons of dough and flatten it into a disc in your palm.
  9. Place a frozen cheesecake mound in the center and fold the edges of the dough up to cover it completely.
  10. Roll the ball in the 0.5 cup graham cracker crumbs until fully coated and golden.
  11. Arrange on baking sheets and bake at 350°F for 12 minutes until the edges are matte and the tops are slightly puffed.