Lighter No Bake Cheesecake Jars

A lightened up version of incredible no bake cheesecake jars from Sally's Bake Blog. So fun to customize and a refreshing summer dessert!

Servings: 6 jars

30 g butter, melted
100 g finely crushed graham crackers (I always crush them using my blender)
8 oz light cream cheese, softened
65 g granulated sugar
30 g light sour cream
1/2 tsp vanilla
120 ml whipping cream
120 g Non Fat Greek Yogurt
Add-ins for the mixture, if desired, such as coconut extract, peanut butter, Nutella, lime juice, lemon juice, etc.
Toppings, if desired, such as strawberry sauce, chocolate ganache, chocolate chips, toasted coconut, peanut butter, etc.

Set out 6 mason jars (at least 10 ounces in size).
Combine melted butter and graham cracker crumbs until evenly coated. Pour graham cracker mixture evenly into jars. For me, it was about 21 g that went into each individual jar. Press down the crust gently with a spoon to even out the crust.
Using a hand held mixer or a stand mixer, whip together the Greek yogurt and the heavy whipping cream until stiff peaks form. Set aside.
Using a hand held mixer or a stand mixer, first cream the cream cheese until it is completely smooth. Next, add in sugar, light sour cream, and vanilla. Beat until completely smooth and combined. This is also where you may want to add in extra flavor such as peanut butter, coconut extract, etc.
Using a rubber spatula, gently pour in the whipped cream mixture into the cream cheese mixture. Stir together carefully until combined. Do not over mix.
Divide cream cheese filling into the mason jars evenly. For me, about 85 g of filling went into each of the mason jars.
Cover with lid and refrigerate at least two hours. Just before serving, add desired toppings. Serve, and enjoy!

Macros for one jar of cheesecake (not including any add-ins or toppings ) are 20.3F/28.1C/3.9P, 311 calories.