Remove cream cheese from refrigerator 1 hour before starting to bring to room temperature.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.

Add granulated sugar, vanilla extract, lemon juice, and salt. Beat on medium-high speed until the mixture is completely smooth and creamy with no lumps, about 3-4 minutes.

Transfer filling to a piping bag fitted with a large round tip. If you don't have a piping bag, use a zip-top bag and cut off one corner.

Wash and thoroughly dry strawberries. Pat completely dry with paper towels.

Using a paring knife, slice off about ¼ inch from the top (stem end) of each strawberry to create a flat surface.

Using a small paring knife or melon baller, carefully hollow out the center of each strawberry, creating a cavity about ½ inch deep. Be careful not to pierce through the bottom or sides.

Turn strawberries upside down on paper towels for 5 minutes to drain any excess juice.

Pipe the cheesecake filling into each hollowed strawberry, filling to just above the rim. The filling should mound slightly on top.

Place filled strawberries on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up the filling.

While strawberries chill, melt chocolate using one of these methods:

- Double boiler: Place chopped chocolate in a heatproof bowl over simmering water, stirring until smooth

- Microwave: Heat chocolate in 30-second intervals, stirring between each, until melted

- Stir in coconut oil if using for a smoother coating

Remove strawberries from refrigerator. Working quickly, dip each filled strawberry into the melted chocolate, allowing excess to drip off. You can dip just the top portion or coat the entire strawberry.

Place chocolate-dipped strawberries back on the parchment-lined baking sheet.

Refrigerate for 15-20 minutes until chocolate is completely set.

Serve chilled and enjoy immediately for best texture.