Beat cream cheese until soft and fluffy. Add yogurt and beat to combine. Spoon filling into the min graham cracker crusts.

Put cheesecakes on a cookie sheet and cover the cookie sheet with plastic wrap. Chill until ready to serve.

To toast coconut, cook over medium high heat stirring frequently to prevent burning. Once most of coconut is light brown remove from heat. Allow to cool before using to top cheesecakes.