• Preheat the oven to 350°F and line 6 muffins tins with muffin liners.
• Beat the cream cheese, Splenda, and lemon juice until blended and smooth.
• Melt the white baking chocolate in a large bowl in 20-second intervals in the microwave, stirring between each interval, until melted.
• Add the melted chocolate, Greek yogurt, egg white, and vanilla into the cream cheese mixture and beat until well blended.
• Divide the batter evenly between the muffin tins and bake for 20 minutes or until the cheesecakes feel just set.
• While the cheesecakes bake, make the topping. In a medium bowl, mix together the Greek yogurt and Splenda.
• Once the cheesecakes have finished baking, divide the topping evenly among each cheesecake and spread it over the top.
• Turn the oven temperature down to 250°F and bake the cheesecakes for 5 minutes more, until the topping feels just set.
• Let the cheesecakes cool completely and then refrigerate them for at least 5 hours or overnight.

For The White Chocolate Strawberry Hearts:

• Line a small cookie sheet with parchment paper. Melt the white chocolate in 20-second intervals in the microwave, stirring between each interval, until melted.
• Stir in as much strawberry jam as you want to reach the desired shade of pink.
• If the mixture becomes to thick, thin it with a splash of fat-free half-and-half or milk.
• Transfer the melted chocolate into a pastry bag or plastic sandwich bag with one of the corners snipped off and pipe heart shapes onto the parchment paper.
• Freeze until hard, about 5-10 minutes, and place on top of each cheesecake.