Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin.

Transfer the crumbs to a bowl. Pour over the melted butter and icing sugar.Combine well.

Place them into the tin and press firmly with the bottom of a cup to create an even layer.

In a large mixing bowl, beat the cream cheese, sugar, lemon juice and strawberries juice with electric mixer until smooth.

Use another mixing bowl, beat the thickened cream until fluffy and smooth.

Stir into the cream cheese mixture and combine well.

Spoon the mixture onto the biscuit base.

Chill in freezer for at least 5 hours, or until completely set.