Place the softened cream cheese into a medium mixing bowl and beat it using a hand mixer or stand mixer on medium speed. Continue beating for 1–2 minutes, stopping to scrape down the sides of the bowl as needed, until the cream cheese is completely smooth, creamy, and free of any lumps. This step is important for achieving a silky cheesecake texture later.

Add the Greek yogurt to the bowl with the cream cheese and continue beating on medium speed. Mix until the two are fully combined and the mixture looks smooth and uniform, with a lighter, creamier consistency than before.

Sprinkle in the protein powder, sweetener, vanilla extract, and a small pinch of salt. Beat again on low to medium speed until everything is fully incorporated. Once combined, increase the speed slightly and beat for another 30–60 seconds until the mixture becomes light, airy, and fluffy, similar to a whipped cheesecake filling.

Stop mixing and use a spatula to gently fold in the chopped or puréed strawberries. Fold slowly and carefully, using broad, gentle motions, so the mixture stays airy while the strawberries are evenly distributed throughout.

Cover the bowl and place the cheesecake fluff in the refrigerator for 15–30 minutes. This short chill allows the flavors to blend and the texture to firm up slightly, making the fluff even more satisfying.

Once chilled, give the mixture a gentle stir if needed, then spoon it into serving bowls or jars. Serve cold and enjoy as a creamy, high-protein dessert or snack that tastes just like strawberry cheesecake without the heaviness.