Step 1

Add all cherry topping ingredients to a medium saucepan over medium heat. Saute for 5-10 minutes, gently stirring every couple minutes. Eventually it will begin to thicken and form a sauce. You can mash up the cherries some if you like.

Step 2

Remove saucepan from heat and allow the cherries to cool while you prepare the cheesecake filling.

Step 3

In a medium mixing bowl, add softened cream cheese, plain greek yogurt, maple syrup, and lemon juice. Mix together using electric hand or stand mixer for 2-3 minutes on high. When the mixture is smooth (there may be some little lumps) place in the fridge while you make the crust.

Step 4

Melt butter in microwave. Add graham cracker crumbs to a small bowl and drizzle on melted butter. Stir until completely mixed together.

Step 5

Distribute the crust mixture evenly into six 125mL mason/jam jars. Pack down gently with your fingertips.

Step 6

Divide the cheesecake filling evenly amongst the jars. Gently tap jars down on your countertop to settle the layer.

Step 7

Finally, top each jar with the cooled cherry topping. Serve immediately if you like, but I prefer to refrigerate at least 1 hour before enjoying to let the cheesecake set some more. Enjoy!