Line a 12 count muffin pan with paper cups.

Place the digestive biscuits in a food processor or blender and pulse until they resemble fine crumbs. Transfer to a bowl, and pour in the melted butter. Mix until the mixture looks like wet sand. Set aside.

Place the strawberries, yogurt and condensed milk in the food processor (or blender) and blend until fully combined.

To assemble:

Fill each paper cup with 1 tablespoon of the digestive biscuit crust and press lightly until it covers the base of the paper cup.

Add the strawberry yogurt mixture until the paper cup is almost full. Decorate with chopped strawberries. Cover the muffin pan with foil and place in freezer.

Freeze for up to 3-4 hours at least. Can be frozen up to 24 hours.

When ready to serve, set out on the counter for a few minutes and then take out the strawberry froyo cheesecake bites. If you feel they aren't easily being released from the muffin cavity, use a butter knife gently to take them out.