Wash the strawberries thoroughly, but do not remove the hulls. Cut each strawberry in half through the hulls, ensuring a small portion remains attached to each side.

Using a sharp knife, carefully cut out the center of each strawberry half to create a hollow space for the filling.

In a large bowl, beat the softened cream cheese until it is very smooth and free of lumps. Add the powdered sweetener and continue to beat until well combined and creamy.

Gradually beat in the room temperature whipping cream, vanilla extract, and lemon zest. If the filling appears too thick or stiff, add 1 to 2 tablespoons of unsweetened almond milk or water until it reaches a pipeable consistency.

Transfer the prepared cheesecake filling into a piping bag fitted with a star-shaped tip. Pipe the filling neatly onto each hollowed strawberry half.

Garnish each stuffed strawberry with two or three fresh blueberries, a sprinkle of mini chocolate chips, or a dusting of graham cracker crumbs. Refrigerate until ready to serve to maintain freshness and firmness.