Bring cream cheese to room temperature. In a heatproof container, combine water and powdered gelatin to let it bloom.

Add sugar to the bloomed gelatin. Cover lightly with plastic wrap and microwave at 600W for 1 minute. Stir to dissolve and let cool.

In a blender, combine cream cheese (200g), egg yolk, and the cooled gelatin mixture. Blend until smooth, then add heavy cream and blend until thickened.

Pour the mixture evenly into cups and refrigerate for at least 1 hour to set.