Place the strawberries and cream cheese into a food processor or blender and blend for 1-2 minutes until fully combined and the strawberries are completely broken down.

Evenly divide the mixture between the moulds of a heart-shaped ice cube tray.

Place in the freezer and leave for at least 6 hours to set.

When the cheesecake is fully frozen, place the white chocolate chips into a microwave-safe dish and cook in the microwave for around two minutes, or until completely melted. Remember to remove the chocolate from the microwave every 30 seconds or so and stir to make sure it doesn't burn.

In a separate bowl, crush the Graham Cracker or Digestive into small crumbs.

Remove each strawberry cheesecake heart from its mould and in turn dip each heart half-way into the melted chocolate and then into the Graham Cracker or digestive crumbs.

Serve immediately or store the hearts for later.