Preheat oven to 325 degrees Fahrenheit & line a baking sheet with parchment paper.

Toss sliced strawberries with 2 tbsp. honey & spread evenly over baking sheet. Bake for 15-18 minutes, then remove from oven & let cool completely. Once cooled, puree strawberries in a food processor until smooth.

In a large bowl, beat cream cheese until smooth. Add powdered sugar, honey, lemon juice & vanilla. Beat until smooth. Stir in about half (1 cup) of the strawberry puree & set aside.

In a separate bowl, beat whipping cream on high until stiff peaks form. Add whipped cream to strawberry cream cheese mixture & fold gently to combine.

Separate Macadamia Chunk Soft Granola evenly into each ice pop mold, pressing down firmly to form a base.

Spoon layer of strawberry cheesecake ice cream about half way into each ice pop mold, on top of the granola layer. Then, spoon the remaining strawberry puree on top of each ice cream layer. Swirl with a toothpick, then top with final layer of ice cream.

Place pops in freezer for two hours, or until pops are frozen & come out easily.