Cut the stems from the strawberries so the strawberries can sit cut-side down.
Cut a deep "X" from the tip down, being careful not to cut all the way through.
In a medium bowl with a hand mixer, beat the cream cheese, confectioners' sugar and vanilla until nice and fluffy.
Gently open up each strawberry.
Using a pastry bag or zip-top bag with a star piping tip, pipe the filling inside.
If a pastry bag and/or a piping tip is not available, cut off the corner of a zip-lock bag and squeeze the cheesecake filling inside the strawberries.
Top each filled strawberry with a blueberry.
These are best served after the strawberries have been chilled for at least an hour.
Store in an airtight container in the refrigerator up to 3 days depending on the firmness/softness of the strawberries.
