In a large mixing bowl, beat together 8 ounces of low-fat cream cheese and ½ cup of plain Greek yogurt until smooth and creamy.

Add ¼ cup of honey, 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla bean paste to the mixture and continue mixing until fluffy.

If the filling seems runny, chill it in the refrigerator for 30 minutes.

Wash 12 ripe strawberries, slice them in half lengthwise, and optionally scoop out a bit of the center.

Once chilled, fill each strawberry half with the cheesecake filling using a piping bag or spoon.

Garnish with a sprinkle of lemon zest and serve chilled.