Preheat the oven to 375 and line a standard sized muffin tin with 12 foil cupcake liners. Place a Nilla Wafer, flat side down, in the bottom of each liner.
In a large bowl, combine the cream cheese, yogurt, sugar, vanilla extract, lemon juice and egg and beat with an electric mixer until smooth and creamy. Spoon the mixture evenly into the cupcake liners, filling each about 2/3 full.
Bake for about 15 minutes or until the centers are almost set. Remove from the oven and allow the cakes to cool completely. The cakes will puff up while baking but will sink in the center while cooling, making a perfect pocket for cherry filling.
Once the cheesecake cups are cool, spoon one tablespoon of cherry pie filling onto the top of each cake. Refrigerate until ready to serve. The cakes are best served cold, so refrigerating at least an hour is recommended.