1. To make the cherry cheesecakes: Melt the butter in the microwave in a large bowl. Stir in the graham cracker crumbs and mix well – The graham cracker crumbs will get slightly sticky. Spoon a generous amount of graham crackers into the jars. Set the jars aside.
2. Whip the chilled heavy cream until stiff peaks form using a hand mixer or a stand mixer. Set the whipped cream aside.
3. Beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together until smooth and creamy. Make sure to break down any lumps of cream cheese.
4. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Combine gently so the whipped cream doesn’t collapse.
5. Layer a couple of large spoonfuls of filling on top of the graham cracker crust in the jars. Make sure you leave some room for the topping.
6. Chill the cheesecake jars until ready to serve. We found that adding the cherries too early will have the cherry juices seep down into the layers. So we recommend adding the topping when soon when serving. Spoon the dark sweet cherries on top of the no-bake cherry cheesecake jars, then serve. Enjoy! ❤️
