Prep your pan. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly coat with cooking spray. This helps keep the muffins low-fat and prevents sticking.

Make the cheesecake swirl. In a small bowl, mix 4 ounces light cream cheese, 1 tablespoon Greek yogurt, 1–2 tablespoons sweetener, 1/2 teaspoon vanilla, and a squeeze of lemon juice until smooth. Set aside. The mixture should be creamy, not runny.

Whisk the dry ingredients. In a large bowl, whisk 1 cup white whole wheat flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. This helps avoid lumps and gives an even rise.

Combine the wet ingredients. In a separate bowl, whisk 1/2 cup nonfat Greek yogurt, 1/3 cup unsweetened applesauce, 1/3 cup granulated sweetener, 2 egg whites, 1/2 cup unsweetened almond milk, 1 teaspoon vanilla, and 1 teaspoon lemon zest. The mix should look smooth and slightly thick.

Fold the batter. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix. A few small streaks of flour are fine.

Add the strawberries. Gently fold in 1 cup diced strawberries. Pat them dry first so they don’t add extra moisture. If your berries are very juicy, toss them with 1 teaspoon flour before folding in.

Fill the cups. Divide the batter evenly among the 12 muffin wells, filling each about 2/3 full. Add a small dollop (about 1 teaspoon) of the cream cheese mixture on top of each muffin and swirl lightly with a toothpick or the tip of a knife.

Optional garnish. Press a thin strawberry slice on top of each muffin for a pretty finish. This also helps signal the flavor at a glance.

Bake. Bake for 16–20 minutes, or until the muffins are set and a toothpick inserted in the muffin (not the cream cheese pocket) comes out clean. The edges should be lightly golden.

Cool completely. Let the muffins rest in the pan for 5 minutes, then move to a wire rack. Cool fully so the cheesecake swirl sets and the muffins don’t steam and turn gummy.