Directions:

Strawberry Cheesecake Mousse:
Beat cream cheese with paddle attachment of a stand mixer. Add yogurt and agave, mix until incorporated, set aside. Whip heavy cream until it forms stiff peaks.

Using a spatula, fold whipped cream into yogurt and cream cheese mixture. Refrigerate mixture for 20 minutes so it can set.

Graham Cracker Crumble:
Mix the yogurt and the graham cracker crumbs together and bake on a sheet tray at 350 degrees F for 8 minutes or until browning starts. Remove from oven and let cool.

To Assemble:
Heat 1/4 cup of agave over low heat. Pour over strawberries and let cool.

Divide the graham cracker crumble between 4 small bowls, add the cheesecake mousse and strawberries. Garnish with mint and remaining syrup from strawberries.