Preheat oven to 350 degrees F. Line a 12-cup muffin tin with foil cupcake liners, or spray with non-stick spray and set aside.
Blend cream cheese, yogurt, eggs and vanilla together in a medium bowl with an electric mixer, or with a stand mixer, until batter is smooth.
Add the sugar substitute and the milk and continue to mix until blended.
Pour batter into prepared muffin tins, and bake for 20-25 minutes, or until center is set. Remove and cool completely.
While cheesecakes are baking, prepare topping.
Mix yogurt, lemon juice and artificial sweetener with a whisk until well blended.
When cheesecakes are cooled, add a tablespoon of topping on each individual cake. Chill in freezer for 30 minutes before serving. Store extra cheesecakes in the refrigerator.