Cherry Cheesecake Jars Recipe

• Preheat the oven to 325°F (163°C).
• In a bowl, combine the reduced-fat graham cracker crumbs, melted light butter, and sweetener. Mix until well coated.
• Divide the graham cracker mixture among the jars, pressing it down to form a crust.
• In a mixing bowl, beat the fat-free cream cheese and non-fat Greek yogurt until smooth. Add sweetener and mix until combined.
• Stir in the vanilla extract and cornstarch until smooth. Add the egg and mix gently until just combined.
• Spoon the cheesecake filling over the graham cracker crust in each jar.
• Place the jars in a baking dish and add water to reach halfway up the sides of the jars.
• Bake for 25-30 minutes, or until set but slightly jiggly in the center.
• Let the jars cool to room temperature, then refrigerate for at least 2 hours.
• Once chilled, top each jar with the no-sugar-added cherry pie filling before serving.<

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