In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth. Scoop into 1-teaspoon mounds and place on a parchment-lined tray. Freeze for at least 30 minutes.

In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy—about 2 to 3 minutes on medium speed.

Mix in the eggs one at a time, then add vanilla. Scrape down the sides of the bowl to blend evenly.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and stir until just combined.

Gently fold in crushed freeze-dried strawberries and white chocolate chips (optional). Dough will be soft but thick.

Scoop about 2 tablespoons of dough, flatten in your palm, and place a frozen cheesecake ball in the center. Wrap the dough around and seal tightly.

Place the stuffed cookie dough balls on a parchment-lined baking sheet. Chill for at least 30 minutes to keep them from spreading too much.

Preheat oven to 350°F (175°C). Bake for 12–14 minutes until edges are golden and centers are just set.

Let cool on the baking sheet for 10 minutes, then transfer to a wire rack. Enjoy with a soft, creamy center inside!