In a mixing bowl, combine 1 cup of almond flour, 4 tablespoons of melted butter or coconut oil, and a sweetener of your choice if desired. Mix well until it resembles damp sand, then evenly press into the bottom of 4 jars. Chill for about 10 minutes while preparing the cheesecake filling.

In a blender, add 1 cup of Greek yogurt, 1 cup of cottage cheese, 4 ounces of softened low-fat cream cheese, 1 scoop of unflavored protein powder, 2 tablespoons of honey or maple syrup, and 1 teaspoon of vanilla extract. Blend on high for 60-90 seconds until smooth and creamy.

Once blended, carefully pour the filling into the prepared jars, leaving about an inch of space for the cherry compote. Smooth the surface with a spatula and chill in the refrigerator for about 15 minutes.

In a saucepan over medium heat, combine 2 cups of pitted cherries with 1/4 cup of water and 1–2 tablespoons of honey. Cook for about 5–7 minutes, stirring occasionally, until the cherries are soft. If desired, whisk 1 teaspoon of cornstarch with a little water and add it to thicken the topping.

After cooling, spoon the cherry topping over the cheesecake filling, seal with a lid or plastic wrap, and refrigerate for at least 2 hours, or overnight, to allow flavors to meld.