1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for achieving that perfect cookie texture.
3. Add the egg and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the crushed freeze-dried strawberries, distributing them evenly throughout the dough.
6. In another bowl, beat the cream cheese, powdered sugar, and lemon zest until smooth and creamy. This will be your delightful cheesecake filling.
7. Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, leaving some space between each one. Make a small indentation in the center of each dough ball with your thumb.
8. Fill each indentation with a small spoonful of the cream cheese mixture.
9. Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

One tip I’ve picked up over the years is to make sure your cream cheese is at room temperature before mixing. It ensures a smooth filling and saves you from those pesky lumps!