Place parchment paper cupcake liners in a 12 well muffin tin. For best results, also locate a rimmed cookie sheet to place under the muffin tin that is also deep enough to create a water bath (about 1 to 1.5 inches deep).
Place the cottage cheese in a blender or food processor, or an immersion blender to beat until smooth and creamy.
Add the cottage cheese, cream cheese, yogurt, and sweetener to a large bowl and use a hand mixer to whip the ingredients until the sweetener is dissolved and the mixture is smooth.
Measure in the lemon juice and vanilla extract and mix until well incorporated.
Add the eggs, and mix lightly with the hand mixer until just smooth. Do not over mix.
Use a large cookie scoop or a ladle to fill each muffin tin with the cheesecake batter.
Place the rimmed sheet pan in the oven and pour 1 cup of water in the pan. Place the filled muffin tin on top of the sheet pan. Add additional water until the sheet pan is full.
Bake for 20-22 minutes or until the cheesecakes are just set. The tops will be shiny and soft. Do not open the oven door but turn the oven off and let the cheesecakes cool in the oven for at least 1-2 hours.
When completely cool, remove from the oven and place the cheesecakes on a cooling rack to continue cooling. The cheesecakes may “weep” as they cool and may shrink a little. Let the cheesecakes cool at room temperature for two hours before placing in an airtight container. Refrigerate overnight.
Make the topping just before serving. Use a whisk to mix the yogurt, sweetener, vanilla extract, and lemon juice. Refrigerate until ready to use if only serving a few cheesecakes at a time.
Before serving, top each cheesecake with the topping. Garnish with berries, a dusting of cocoa powder, shaved chocolate, or zest from an orange, lemon, or lime.