Wash the strawberries and pat them completely dry. Cut off the tops and use a small spoon or melon baller to hollow out the centers, creating a well big enough to hold the filling.
In a medium bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add the powdered erythritol and vanilla extract and beat until well combined.
Add the heavy cream and continue beating on medium-high speed until the filling is light, thick, and holds its shape, about 2 minutes.
Transfer the cheesecake filling to a piping bag fitted with a star tip, or use a zip-top bag with one corner snipped off. Pipe the filling generously into each hollowed strawberry.
Drizzle the melted sugar-free chocolate over the stuffed strawberries in a zigzag pattern.
Place the strawberries on a tray and refrigerate for at least 30 minutes to let the filling set before serving.
