Begin by rinsing and thoroughly drying your strawberries. Carefully remove the tops and hollow out each berry using a paring knife, leaving about ½-inch walls to maintain their shape. Sprinkle a little granulated sugar inside each strawberry and then place them upside-down on a paper towel to drain excess moisture while you prepare the filling.

In a chilled mixing bowl, combine softened cream cheese and sweetened condensed milk using an electric mixer on medium speed. Beat for approximately 2 minutes, or until the mixture appears smooth and creamy. Next, add the fresh lemon juice and vanilla extract, mixing for an additional 30 seconds until everything is well incorporated.

To create a glossy finish for your strawberries, warm the apricot jam and water in a small saucepan over low heat. Stir constantly for about 1 minute, or until the jam has completely liquefied. Once smooth, remove it from the heat and let it cool slightly.

Using a piping bag fitted with a star tip, carefully fill each hollowed strawberry with the creamy cheesecake filling until just overflowing.

Once all the strawberries are filled, take a clean pastry brush and gently coat each filled strawberry with the warm apricot glaze, ensuring you cover all the cheesecake filling.

Consider garnishing them with optional toppings like toasted almond slivers or crushed pistachios for added texture.