Easy Strawberry Cheesecake Ice Cream Sandwiches

Make the filling:

1. In a large bowl or the bowl of your stand mixer, combine the cream cheese, Greek yogurt, lemon juice, vanilla, and the honey or maple syrup. Start mixing on low and then increase your speed to combine and whip the cream cheese and the yogurt mixture. Once the cream cheese is whipped with the yogurt into a smooth filling, add the strawberries and fold them into the mixture with a spatula.
2. Line a 13 x9-inch baking dish with foil or parchment paper. Break each graham cracker in half and cover the bottom of the dish with a single layer of graham crackers, with 12 squares.
3. Pour the strawberry yogurt mixture on top of the graham crackers. Using the spatula, spread it into an even layer. Top it with the other 12 graham cracker squares. Cover with plastic wrap. This protects the graham crackers from any excess moisture.

Freeze:

1. Place the tray flat in the freezer and freeze for a minimum of 4 hours.

Serve:

1. Remove the plastic wrap and use a knife to follow the pre-cut graham cracker squares. Each square is a sandwich. Lift each sandwich out of the tray and serve.
2. Individually wrap each sandwich in plastic wrap or a zip bag and keep it in the freezer for up to a week. While they're still good to eat, the graham crackers tend to absorb moisture after that.