In a medium saucepan, combine pitted cherries, pure maple syrup, fresh lemon juice, water, and corn starch. Cook over medium heat for about 5–10 minutes, stirring occasionally, until the mixture thickens and becomes syrupy. Remove from heat and cool completely.

In a mixing bowl, beat softened cream cheese, plain full-fat Greek yogurt, pure maple syrup, and fresh lemon juice until smooth and creamy. Cover and refrigerate for about 15 minutes.

Melt butter and combine with graham cracker crumbs in a mixing bowl. Stir until the mixture resembles wet sand.

Evenly distribute the graham cracker crust mixture among the jars, packing it down gently.

Spoon the chilled cheesecake filling atop the crust in each jar, leaving space for the cherry topping.

Spoon the cooled cherry topping over the cheesecake layer in each jar and refrigerate for at least one hour before serving.