Begin by gently rinsing the strawberries under cold water, then pat them dry with a clean towel. Hull the strawberries to create a cavity for the filling and sprinkle granulated sugar inside. Let them rest upside down for about 10 minutes.

In a mixing bowl, beat the cream cheese with sweetened condensed milk until smooth. Add lemon juice and vanilla extract, mixing until combined.

Prepare a piping bag and fill it with the cheesecake mixture. Fill each strawberry cavity with the cheesecake mixture.

Chill the filled strawberries in the refrigerator for about 10-15 minutes.

In a saucepan over low heat, combine apricot jam and water. Stir until melted and smooth, about 2-3 minutes. Let cool slightly.

Brush the chilled strawberries with the apricot glaze and sprinkle with chopped almonds or pistachios if desired. Serve chilled.