Wash strawberries and pat them completely dry. Slice off the leafy tops and use a paring knife to carefully hollow out the center of each berry.

In a mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and vanilla extract to the cream cheese, beating until well combined and fluffy. If using heavy cream, beat it in now until stiff peaks form.

Transfer the cheesecake filling to a piping bag fitted with a star tip.

Pipe the filling generously into the hollowed centers of the strawberries. Chill in the refrigerator for 15-20 minutes.

In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals at 50% power, stirring until smooth.

Hold each chilled strawberry by the sides (avoiding the filling) and dip the bottom half into the melted chocolate. Let excess drip off.

Place dipped strawberries on a parchment-lined baking sheet and refrigerate until the chocolate is fully set (about 15 minutes).