In a small saucepan, combine frozen cherries, coconut sugar, lemon juice, arrowroot powder, and water. Simmer over low heat, stirring occasionally, until the mixture thickens (about 10 minutes). Remove from heat and let it cool.

While the cherries cook, blend pecans, almond flour, coconut oil, coconut sugar, and salt in a food processor until the mixture holds together when pressed. If needed, add a bit more coconut oil or a pitted date for better binding.

Divide the crust evenly and press into the bottom of 4 small jars.

In a bowl or stand mixer, beat together cream cheese, Greek yogurt, maple syrup, and lemon juice until smooth and creamy.

Spoon the cheesecake filling over the crust layer in each jar. Top with cooled cherry topping. Serve immediately or refrigerate for a chilled treat!