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No-Bake Cheesecakes in a Jar

You've really got to love friends who feed you well. You know who they are; they bring the yummiest dishes to any potluck, throw together a holiday feast like it's nothing (even including unplanned guests at the last minute), and whip up a guacamole snack at a moment's notice because, well, they just keep those ingredients in their house as standard practice. Yes, a feed-me-well friend is a good thing to have, not just because you get to benefit from their culinary skills, but because their passion ups your own game in the kitchen, constantly inspiring you to try something new and different.
I've known my feed-me-well friend longer than anyone else I know on the Island. We met just days after I first arrived in Victoria ten years ago, and her chatty nature made me feel comfortable right away. She's still one of my closest friends for many reasons. She's funny, honest with me, and passionately loyal to the people she cares about. The fact that she's one of the best cooks I know is just a bonus.
On one of my recent visits to her home she'd made these incredible little cheesecakes in a jar. They were so good. Creamy, fruity, and painfully cute. I couldn't stop thinking about them, so I sent her a message for the recipe. She told me she didn't have the recipe, but she'd put in some of this and some of that. Well, I've experimented in my own kitchen with this and that and here is my version of my feed-me-well friend's cheesecakes in a jar.
Thanks, Cookie! You're a star.
No-Bake Cheesecakes in a Jar
Makes six 250 mL (1 cup) jars OR a dozen 125 mL (1/2 cup) jars
1 1/4 cups (300 mL) graham crumbs
2 tbsp (30 mL) brown sugar
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
1/4 cup (60 mL) butter, melted
1 1/2 cups (375 mL) plain Greek yogurt
1/2 cup (125 mL) cream cheese
1/4 cup (60 mL) liquid honey
1 tsp (5 mL) vanilla extract
Zest of half a lemon
1 1/4 cups (300 mL) jam (any flavour)
In a medium mixing bowl, stir together the graham crumbs, brown sugar, cinnamon and salt. Pour in the melted butter and stir again. Spoon the crumbs evenly into the jars. To make the filling, beat the yogurt, cream cheese, honey, vanilla and lemon zest at full speed for 2 minutes until smooth. Spoon the filling evenly into the jars on top of the crumbs. For the topping, spoon the jam evenly on top of the filling in each jar. Chill in the fridge for at least 1 hour before serving, or make a day ahead.
Do you have a feed-me-well friend? Leave a comment then go make them some cheesecakes in a jar...