Lightly coat 6, 4 oz ramekins with nonstick cooking spray. Pour 1 t maple syrup in each.
In a blender, purée Chobani, condensed milk, cream cheese and egg. Divide among ramekins.
Place ramekins in a 9x13-in baking dish and add hot water to rise halfway up sides of ramekins. Bake at 350°F for 25-30 min or until custards are set and barely jiggle when tapped.
Cool 20 min, then remove from water bath and cool completely. Chill before unmolding and serving.