In a medium saucepan over medium heat, combine pitted cherries, pure maple syrup, fresh lemon juice, and a splash of water. Sprinkle in corn starch to thicken the mixture. Stir frequently and allow it to bubble gently for about 5-10 minutes until the sauce has thickened and the cherries are tender. Remove from heat and let it cool completely before assembling your no-bake cheesecake in a jar.

In a large mixing bowl, start by beating softened cream cheese until it’s creamy and smooth. Gradually add in the plain full-fat Greek yogurt, pure maple syrup, and fresh lemon juice. Use a hand mixer on medium speed for about 2-3 minutes until all ingredients are well combined and the mixture is velvety. Set aside and refrigerate for a moment to allow the flavors to meld.

Melt the butter in a small saucepan over low heat or the microwave, being careful not to overheat. In a separate bowl, mix the melted butter with graham cracker crumbs until they are well combined and resemble wet sand.

Take your mason jars and evenly divide the graham cracker crust mixture into the bottom of each jar. Pack it down gently using the back of a spoon, creating a firm base. Layer the creamy cheesecake filling on top of the crust, smoothing it out with a spatula.

Once the cheesecake filling is in place, generously spoon the cooled cherry topping over each jar, making sure to cover the filling completely.

Place them in the refrigerator to chill for at least 1 hour.