Mix the digestive biscuit crumbs, cream cheese, butter, and icing sugar together until combined. Using a spatula or wooden spoon, stir in the finely diced strawberries.
Roll 1.5 tablespoons of the cheesecake mixture into balls and place on a baking tray lined with baking paper.
Chill in the fridge for 30 minutes until firm.
Place the chocolate in a heat-proof bowl and melt in 10 seconds increments in the microwave, stirring after each increment until completely melted and smooth.
Dip each truffle into the chocolate, and place back on the lined baking tray to set. Allow the truffles to chill for 30 minutes in the fridge until set.
Drizzle any leftover white chocolate over the truffles and sprinkle with freeze-dried strawberries.
Keep refrigerated until ready to serve.
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