Break up the graham crackers into small pieces and then mix with the melted better.
Line a muffin tin with papers, divide the garahm cracker mixture between the tins easily and packed down tightly.
Whip the cream and set aside until ready to use.
Mix the cream cheese, sugar, melted chocolate, and lemon juice then gently fold in the whipped cream.
Pour the mixture evenly in to the muffin tins, top with strawberry and store in the fridge over night or the freezer for 1-2 hours.