Cream together the white chocolate and cream cheese. (I melted the chocolate over a double boiler slowly, but if you prefer the microwave that is fine too.)
Place mixture in the fridge to set, about 30 minutes.
Melt the semi sweet chocolate. In a mini cupcake tin, place 1 tsp of the chocolate in the bottom in a thin layer, going up the sides of the tin. Layer a Tbsp of the strawberry cream (I used a scooper for this.) Smooth out the top with a butter knife.
Place an additional tsp of the melted chocolate on top, smoothing out the surface. Place in the freezer for an hour to harden. Pop out the truffles, serve and enjoy! Store in a sealed container in the refrigerator.