1. Rinse the strawberries under cool water, pat them dry, and gently remove the leafy tops. Using a small paring knife or a strawberry huller, carefully carve out a shallow cavity about 1/2‑inch deep, keeping the strawberry intact.

2. In a medium mixing bowl, combine softened cream cheese with sweetened condensed milk. Beat with an electric mixer on medium speed until the mixture is smooth and glossy, about 2 minutes. Add vanilla extract and mix until combined.

3. Transfer the cheesecake mixture to a piping bag or zip-top bag with the corner snipped off. Pipe the filling into the hollowed-out strawberries, slightly mounding it above the rim.

4. In a small saucepan, combine apricot jam with water. Warm over low heat, stirring until the jam liquefies into a smooth glaze—about 1 minute. Remove from heat and let it cool slightly before brushing over the stuffed strawberries.

5. Optionally, top the glazed strawberries with crushed graham crackers, mini chocolate chips, or chopped nuts.

6. Refrigerate the stuffed strawberries for at least 15 minutes before serving to allow the filling to set.