Remove the stems from the strawberries and slice them in half lengthwise. Using a melon baller or teaspoon, carefully carve out a small hole in the center of each strawberry half so it resembles a hard-boiled egg with the yolk removed. Set aside.

Place the chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 15–30 second intervals, stirring between each, until the chocolate is almost melted. Stir until smooth and creamy.

Finely chop the pistachios until mostly powdery with a few small chunks remaining.

Dip each strawberry half into the melted chocolate, then immediately into the chopped pistachios. Place on a parchment-lined tray and refrigerate until the chocolate is set, about 15–20 minutes.

While the strawberries chill, make the filling. In a medium bowl, beat the cream cheese, powdered sugar, vanilla extract, and Greek yogurt on high speed until smooth, light, and whipped.

Transfer the filling to a piping bag or cookie press fitted with a decorative tip.

Remove the strawberries from the refrigerator and pipe the cream cheese filling into the hollowed centers.

Sprinkle with remaining pistachio dust. Serve chilled.