In a medium saucepan, combine pitted cherries, pure maple syrup, fresh lemon juice, and a little water over medium heat. Sprinkle in corn starch while stirring gently to avoid lumps. Cook for 5-10 minutes until thickened and syrupy. Remove from heat and cool.

In a mixing bowl, combine softened cream cheese, Greek yogurt, maple syrup, and lemon juice. Blend on medium speed until smooth and creamy, about 2-3 minutes. Refrigerate filling for 15-20 minutes.

Melt butter until liquefied. Mix with graham cracker crumbs until evenly coated. Distribute mixture into six jars, pressing down firmly to create a crust layer.

Add a layer of cheesecake filling into each jar on top of the graham cracker crust. Tap jars gently on the counter to settle filling and eliminate air pockets. Top with cooled cherry compote.

Cover jars with lids or plastic wrap and refrigerate for at least 1 hour, preferably overnight for a firmer texture.