Add the cream cheese, eggs, vanilla, and sugar substitute to a mixing bowl and beat on high until completely combined and smooth.

Separate the mixture into two well-greased, microwave-safe mugs or ramekins. Microwave for 90 seconds each.

Let the cheesecakes sit for 10 minutes before loosening with a knife and turning out onto a plate. Chill for additional time in the fridge if desired.

Place the coconut oil and baking chips into a microwave-safe bowl and heat at 30-second intervals until completely melted and combined.

Drizzle the chocolate over the cheesecakes and sprinkle with the unsweetened coconut flakes before serving.