Make the cookie dough: In a stand mixer or large mixing bowl, cream 250 grams unsalted butter, softened and 175 grams caster sugar together until pale and fluffy, about 2-3 minutes. Crack in 1 medium egg and add 1 teaspoons vanilla extract (for dough), mixing until combined.

Bring the dough together: Add 400 grams plain flour, 0.5 teaspoons baking powder (optional) (if using), and 0.3 teaspoons salt. Mix until just combined - be careful not to overmix.

Preheat and prep: Preheat your oven to 180°C (160°C fan) / Gas Mark 4 / 350°F. Lightly grease a 12-hole muffin tin or line with cupcake cases.

Shape the cups: Divide the dough into 12 equal portions and place one in each muffin hole. Press each portion down and up the sides to form a cup shape, leaving a well in the centre.

Reshape while warm: As soon as they come out of the oven, use the back of a spoon to gently press down the centres again to reform the cup shape. Leave to cool completely in the tin.

Make the cheesecake filling: In a mixing bowl, beat 340 grams cream cheese, room temperature until smooth and creamy. Add 150 grams icing sugar and 1.5 teaspoons vanilla extract (for filling), mixing until fully combined, light, and fluffy.

Make the strawberry topping: In a small saucepan over medium heat, combine 300 grams strawberries, diced, 25 grams granulated sugar, and 1 teaspoons lemon juice (optional) (if using). Cook, stirring occasionally, until the strawberries soften and the mixture turns thick and jam-like. Set aside to cool completely.

Fill the cups: Once the cookie cups have cooled completely, spoon or pipe the cheesecake filling generously into each one.

Top it off: Add a spoonful of the cooled strawberry topping to each filled cookie cup.

Chill: Pop the assembled cookie cups in the fridge to allow the filling to set before serving.