Scale

1½ cups graham cracker crumbs (or almond meal for gluten-free)

⅓ cup unsalted butter, melted

2 tablespoons honey or maple syrup

8 oz cream cheese, softened (or vegan cream cheese)

1 cup heavy cream (or coconut whipped cream)

⅓ cup powdered sugar (adjust to taste)

1 teaspoon vanilla extract (alcohol-free)

2 cups fresh strawberries, hulled and sliced

2 tablespoons honey or maple syrup (optional, for sweetening)

1 tablespoon agar-agar powder (optional for firming)

Extra whipped cream

Fresh whole strawberries

Mint leaves

Mix graham cracker crumbs, melted butter, and honey; press into a dish and chill.
Beat cream cheese with powdered sugar and vanilla; fold in whipped cream.
Spread the cream layer evenly over the chilled crust.
Slice strawberries and sweeten with honey if desired.
Layer strawberries over the cream mixture.
Refrigerate the dessert for at least 4 hours.
Garnish with whipped cream or mint leaves and serve.