A simple and healthier take on no-bake cheesecake!
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.
Remove saucepan from heat and allow the cherries to cool while you prepare the cheesecake filling.
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.
Melt butter in microwave. Add graham cracker crumbs to a small bowl and drizzle on melted butter. Stir until completely mixed together.
Distribute the crust mixture evenly into six 125mL mason/jam jars. Pack down gently with your fingertips.
Divide the cheesecake filling evenly amongst the jars. Gently tap jars down on your countertop to settle the layer.
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!