Soften the cream cheese. Let 1–2 tablespoons sit at room temperature for 10–15 minutes so it blends smoothly with the yogurt.

Make the cheesecake base. In a bowl, whisk 3/4 to 1 cup Greek yogurt with the softened cream cheese, 1–2 teaspoons honey or maple syrup, 1/2 teaspoon vanilla, a pinch of salt, and a little lemon zest. Taste and adjust sweetness.

Prep the strawberries. Hull and slice 1 cup of strawberries. Toss with a tiny squeeze of lemon and a drizzle of honey if they’re not very sweet.

Create the crunch. Crush 1–2 graham crackers into coarse crumbs, or use 1/4 cup granola. Stir in a few chopped nuts if you like.

Assemble. Spoon the cheesecake yogurt into a bowl. Top with strawberries, then sprinkle over the graham crumbs or granola. Add chia or flax for an extra nutrition boost.

Finish and serve. Drizzle with a little more honey if desired. Eat right away for the best texture.