Step 1

Lightly oil each hole of 3 x 4-hole (about 80ml capacity) silicone ice-cube trays. Stand the trays on a tray or board.

Step 2

Place 125ml (1/2 cup) water in a microwave-safe bowl. Sprinkle over gelatine and stir to combine. Microwave for 20 seconds. Use a fork to whisk until the gelatine dissolves. Set aside to cool to room temperature.

Step 3

Meanwhile, use electric beaters to beat the cream cheese, sugar and lemon curd until combined and smooth. Add the cream and gelatine mixture, and beat to combine.

Step 4

Use a spoon to divide mixture evenly between ice-cube trays (they will reach to about 1cm from the top, see note). Press a strawberry half into each, making sure it is covered with cheesecake mixture. Refrigerate for 4 hours or until set.

Step 5

Run a small non-serrated knife along sides of cheesecake cubes to loosen. Turn tray over and press the base of each compartment, one at a time, to pop out the cube. Place biscuit crumbs in a shallow bowl. Working one at a time, gently roll cubes in crumbs. Place onto a tray and keep refrigerated until serving.