• Set out the cream cheese now to be room temperature for later.

Make the Strawberry Sauce

• In a heavy bottom saucepan, add the strawberries, honey, arrowroot powder, and vanilla extract. Mix using a heat-safe spatula or chopstick.
• Cover and cook on low-medium heat for about 20 minutes (it will just be getting to a boil). Mix occasionally during cook to avoid sticking. Remove from heat and let cool at room temperature with the lid off. If you're using large berries you might want to mash them to break them smaller (think about how big you want in a bite).
• Transfer to a glass container and refrigerate to chill (typically will take a couple hours to chill completely or just chill overnight).

Make the Graham Cracker Crumble Topping

• Heat the unsalted butter in a small saucepan on low-medium heat for about 5 minutes, or until melted.
• You can crumble the graham crackers by placing them in a Ziploc bag and crushing through the bag, or just use your hands and finely crumble them into a bowl.

  Once crumbled, add graham crackers to a medium-sized bowl and pour the melted butter on top. Mix together with a fork, using hands if needed as it cools to fully combine, and press down firmly.
• Freeze for 30 minutes, or refrigerate until firm.

Make the Cream Cheese Filling

• In a medium-sized bowl, combine the room-temperature cream cheese with Greek yogurt, and raw honey. Mix thoroughly, then transfer to the fridge to thicken slightly as it chills (about 30 minutes)

Putting it all Together

• Remove all ingredients from the fridge and freezer. Break apart the graham cracker topping into small chunks or fine crumbles.
• Decide how you want to serve this dessert: Each serving on a plate, or layered in a dessert glass or glass bowl.
• However you decide, use about ½ cup cream cheese filling, top with ½ cup strawberry filling, and 3-4 tablespoons of graham cracker crumble.
• If you don't use all the dessert at once, keep each ingredient in its separate bowl to store before serving again another day.