Ingredients:

  • 2 cups (240g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1 pinch fine sea salt
  • 16 oz (450g) cream cheese, room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 1.5 cups (350ml) heavy whipping cream, cold
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) pure vanilla extract
  • 3 cups (450g) cherries, pitted
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) water for slurry
  • 1 tsp (5ml) fresh lemon juice
  • 0.25 tsp (1ml) almond extract

Instructions:

  1. In a small saucepan over medium heat, combine cherries, 1/3 cup sugar, and 1 tsp lemon juice. Simmer for 5–7 minutes. Stir in the cornstarch slurry and almond extract; cook for 1–2 minutes until thickened. Cool completely.
  2. In a medium bowl, stir together graham cracker crumbs, melted butter, 2 tbsp sugar, and salt. Distribute 2 tablespoons of the mixture into the bottom of each of the 12 jars and press down firmly.
  3. In a large bowl, beat softened cream cheese and powdered sugar until completely smooth. In a separate chilled bowl, whip heavy cream until stiff peaks form.
  4. Gently fold the whipped cream, 1 tbsp lemon juice, and vanilla into the cream cheese mixture until light and airy. Transfer to a piping bag.
  5. Pipe the filling into jars over the crust. Top with the cooled cherry reduction. Refrigerate for at least 4 hours to allow the filling to set.