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In a microwavable jug, add 500g chocolate and coconut oil. Microwave on high for 2 minutes until completely melted. Pour into each of the 2 ice cube trays and tilt tray in all directions, allowing chocolate to cover the sides. Flip trays upside down to let excess chocolate drip out. Then refrigerate for 5 minutes.
Mix digestive biscuits and butter until combined. Set aside.
Add strawberries and sugar to a pot. Cook over medium heat until reduced by half and thickened. Pass through a sieve to remove any large bits and seeds.
Whisk together The Laughing Cow, strawberry puree, condensed milk, lemon juice and vanilla. Fill each ice cube mould ¾ way with cheesecake mix.
Top with digestive biscuit mix. Seal with remaining coating. Chill all trays for about 15-20 minutes, until set.
Pop chocolates out carefully and trim excess chocolate if needed.