In a large bowl, combine the cream cheese, yogurt, sugar, molasses, lemon juice, egg, cinnamon, ground ginger, allspice, and ground cloves and mix together using an electric mixer until smooth and well combined. Spoon the mixture evenly on top of the cookies in the prepared liners and spread flat with a spatula or the back or a spoon. Bake for 16-18 minutes and remove from oven to cool. Once the cheesecake cups have cooled to room temperature, transfer the cheesecake cups to the refrigerator and chill for at least one hour. Serve chilled.