In a medium saucepan over medium heat, combine the pitted cherries, maple syrup, fresh lemon juice, water, and cornstarch. Cook for 5–10 minutes, stirring occasionally, until the mixture thickens into a rich sauce. Remove from heat and let cool.

In a medium mixing bowl, blend softened cream cheese, plain Greek yogurt, maple syrup, and fresh lemon juice with an electric mixer for 2–3 minutes until smooth. Transfer filling to the refrigerator to chill slightly.

Melt the butter in the microwave for about 30 seconds until fully liquefied. In a small bowl, combine the graham cracker crumbs and melted butter, mixing until evenly coated. Set aside.

Divide the graham cracker crust mixture evenly among six jars. Press down the crumbs to form a compact base layer.

Spoon the chilled cheesecake filling into each jar, distributing evenly on top of the crust. Fill jars to about three-quarters full.

Once the cherry topping has cooled, spoon it generously over the cheesecake filling in each jar.