Using an electric hand mixer, beat the cream cheese and sweetener in a medium bowl. Add in the Greek yogurt and vanilla and beat again until combined, stopping the scrape the sides as necessary.
Remove the leaves off each strawberry and use a small paring knife to cut a hole in the top. Then, scrape out the insides with a melon baller.
Fill a parchment paper bag (or a ziploc bag with the tip cut off) with the cheesecake and pipe into each strawberry. Top each with a blueberry.
Cover and refrigerate for 2 hours. **
*Depending on the size of your berries you may only get 10 or you may get more and then will need more or less blueberries.**These do get watery if left in the fridge overnight so I do recommend making them the day you plan to serve them (you can prep the strawberries the night before to make it super fast)