Whole with Beth

1. using an electric or hand mixer, beat cream cheese and powdered sugar until smooth. scoop heaping teaspoons of cream cheese filling and shape into balls. place in the freezer to set.
2. in a large bowl, combine almond flour, coconut flour, granulated sugar, baking soda, and salt.
3. mix in eggs, butter, and vanilla extract until smooth. gently fold in diced strawberries.
4. place dough in the fridge to chill for at least 30 minutes. meanwhile, preheat oven to 350°F and line a baking sheet with parchment paper.
5. use a tablespoon to scoop 1 tbsp of dough. roll into a ball, then place on baking sheet and flatten. add one ball of cheesecake filling in the center and cover with another tablespoon of dough. use fingers to seal the edges and smooth the top.
6. repeat with remaining dough and cheesecake filling until both are used up.
7. bake for 9-10 minutes. let cool completely before transferring to an airtight container. enjoy!