1. preheat oven to 250c or 480f 2. Whisk cream cheese with a spoon until broken down 3. Add sweetener, cornstarch and vanilla and mix until well incorporated 4. Add yogurt and mix until just combined 5. Add 1 egg and mix until just combined and no clumps remain 6. Add to a lined mini ramekin (10x6cm) 7. Bake for 12-15 minutes on top rack 8. Allow to cool before refrigerating for 1-3 hours (for best results) or freezing for 30 minutes (if you are impatient) 9. Optional: top with monkfruit icing alternative or normal icing sugar