Line a muffin tin with 12 muffin liners.

Melt the white chocolate in a microwave safe bowl at half power in 30 second increments in the microwave. Stir after each increment. You can also melt it in a double boiler over simmering water. Stir until completely smooth.

Using a pastry brush, paint the inside (sides and bottoms) of the muffin liners using about 1 tablespoon of the melted white chocolate per liner. Try to make it as even as possible and to get all the way up the liners and to coat all the grooves of the liners.

Place the pan in the freezer for about 30 minutes or in the refrigerator for about an hour, or until the chocolate has hardened.

Remelt the white chocolate and then repeat the painting process to make the cups more sturdy.

Freeze for an hour or refrigerate for 2 hours or until the chocolate has completely hardened.

Very carefully remove the paper liners and place the cups on their serving plate.

Melt the white chocolate in a microwave safe bowl at half power in 30 second increments. Stir after each increment.

Using an electric hand mixer, beat in the cream cheese until smooth and then add the Greek yogurt.

You can either use an immersion blender to blend in the strawberries, or you can dice them or smash them with the bottom of a glass and then beat them in using a hand mixer.

Spoon the mousse into the white chocolate cups and refrigerate for an hour or until the mousse has firmed up.

Cover and refrigerate any leftovers for 2 days.