Preheat oven to 400F. Remove your puff pastry from the freezer and allow it to come up to room temp. Be sure to unwrap it completely so this step only takes 10-15 minutes. You can also refrigerate your dough the morning you want to serve these to make it even quicker
In a mixing bowl combine, yogurt, cornstarch, egg, maple syrup, vanilla and salt until completely smooth
Lay the two sheets of puff pastry over the first muffin tray leaving enough room for the dough to stretch and sink into the cups. You don't want it to be too tight. Use the bottom of the second tray to push the dough gently into the cups
Using a knife or jar cut circles around the muffin cup edges. Remove excess dough
Fill each muffin cup with about 1 tbsp of the cheesecake mixture.
Add about 1-2 tbsp of fruit to each muffin cup
Bake for 20-24 minutes until the edges of the puff pastry are lightly browned
Cool on a cooling rack or cutting board for 10 minutes before removing from pan
Optional: Once completely cooled top with coconut whipped cream, cinnamon, extra fruit etc **Note: they must be completely cooled not the slightest bit warm or the coconut cream will melt
