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Preheat oven to 160°C/140°C fan forced. Grease 6 holes of an 80ml (⅓ cup) muffin pan and line bases with circles of baking paper. Cut 12 strips of paper approximately 2 x 8cm long. Place 2 strips in each hole, allowing paper to overhang side to form 4 handles.
Place cheese, yoghurt, lemon rind and juice, eggs and maple syrup in a food processor. Process until smooth. Divide mixture between prepared muffin holes. Bake for 20 minutes or until cheesecakes are just set. Set aside for 15 minutes to cool slightly before carefully transferring to a wire rack to cool completely. Place in the fridge to chill. Serve topped with extra lemon rind.