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1. Preheat oven to 350u00b0F and line 6 muffins tins with muffin lines.
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2. Beat cream cheese, Splenda and lemon juice until blended and smooth.
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3. Melt the chocolate in a large bowl in 20-second intervals in the microwave, stiring between each interval, until melted.
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4. Add the melted chocolate, Greek yogurt, egg white and vanilla into the cream cheese mixture and beat until well blended.
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5. Divide the batter evenly between the 6 muffin tins and bake for 20 minutes, or until the cheesecake feels just set.
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6. While the cheesecake bakes, it's time to make the topping.
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7. In a medium bowl, mix together the Greek yogurt and Splenda.
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8. Once the cheesecake has baked until just set, divide the topping evenly among each and spread over the top gently.
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9. Turn the oven temperature down to 250u00b0F and bake for 5 minutes more, until the topping feels just set.
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10. Let the cheesecakes cool completely and then refrigerate overnight or for at least 5 hours.
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For the white chocolate strawberry hearts (optional):
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1. Line a small cookie sheet with parchment paper.
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2. Melt the white chocolate in 20-second intervals in the microwave, stiring between each interval, until melted.
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3. Stir in as much strawberry jam as you want to reach the desired shade of pink.
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4. If the mixture becomes too thick, thin it with a splash of fat free half-and-half or milk.
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5. Spoon the melted chocolate into a pastry bag (or just use a plastic sandwich bag and cut one of the corner tips off) and pipe hearts onto the parchment paper.
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6. Freeze until hard, about 5-10 minutes, and stick on top of each cheesecake.
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Devour!
