Prep the strawberries: Rinse, hull, and pat them dry. If using frozen strawberries, thaw fully and drain well. Too much liquid will make the mixture icy.

Blend the berries: Pulse strawberries in a blender or food processor until mostly smooth. It’s okay to leave a few small pieces for texture.

Beat the cream cheese: In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute.

Sweeten and combine: Add the powdered sweetener (start with 3 tablespoons), and beat until incorporated. Mix in the strawberry puree and beat again until creamy and uniform. Taste and adjust sweetness.

Thicken (optional): If the mixture seems loose, chill it for 15–20 minutes to firm up before shaping.

Portion: Scoop into silicone molds or use a small cookie scoop to form 18–24 balls onto a parchment-lined tray. You can also pipe the mixture for a tidy look.

Chill or freeze: Refrigerate for at least 2 hours, or freeze for 45–60 minutes, until firm enough to handle.

Store: Transfer to an airtight container. Keep refrigerated for a softer, cheesecake-like texture, or freeze for a firmer bite.