Beat the cream cheese, mascarpone, sugar and maple syrup with an electric mixer on medium speed until light and fluffy.
Beat in the pumpkin puree, yogurt and a pinch of salt, scraping down the bowl frequently. Add the egg, vanilla and almond extracts, cinnamon, ginger and a pinch of nutmeg. Beat until well blended.
Pour the batter over the crust bases, filling each muffin cup two-thirds full. Bake for about 20 minutes, or until the mini cheesecakes are firm.