In a medium bowl, combine graham cracker crumbs and softened unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of silicone molds. Chill for 30 minutes.

In a large bowl, whip lemon Greek yogurt until smooth. Dissolve gelatin in a saucepan, then fold it into yogurt. Add lemon curd and mix until smooth.

Remove crusts from molds, spoon lemon mousse into each, leaving a well in the center for lemon curd. Add a dollop of lemon curd to each well.

Melt white chocolate in a microwave-safe bowl. Dip each pastry into melted chocolate, coating evenly. Place on a wire rack to set.

Store in an airtight container in the freezer for up to a week. Thaw in the refrigerator for 30 minutes before serving.