Preheat oven to 250C or 480F
Whisk cream cheese with a spoon until broken down
Add sweetener, cornstarch and vanilla and mix until well incorporated
Add yogurt and mix until just combined
Add 1 egg and mix until just combined and no clumps remain
Add to a lined mini ramekin (10x6cm)
Bake for 12-15 minutes on the top rack
Allow to cool before refrigerating for 1-3 hours (for best results) or freezing for 30 minutes (if you are impatient)
