In a stand mixer, mix together the cheesecake filling ingredients until smooth. Scoop into tablespoon sized drops and place on a parchment lined baking sheet to freeze for at least 2 hours.
In a stand mixer, cream together the non-dairy butter and sugar until light and fluffy. Mix in the egg, vanilla extract until smooth. Mix in the dry ingredients until you have a dough. Fold in the diced strawberries.
Cover and chill the dough for about 30 minutes.
Preheat oven to 350℉ and line 2 baking sheets with parchment paper. Begin scooping the cookie dough into 10-12 cookies and flatten so that you can place one of the frozen cheesecake rounds into the middle of each cookie. Mold the cookie dough to cover the cheesecake filling and return to baking sheet.
Bake the cookies for about 10-12 minutes. Let them cool before enjoying!
