Make the cheesecake layer: Add the cottage cheese to a food processor and blend until completely smooth, scraping down the sides as needed. Add the Greek yogurt, maple syrup, vanilla extract, lemon juice, and salt. Blend again until glossy and creamy.

Assemble the jars: To each jar, add 1/4 cup graham cracker crumbs. Spoon the cheesecake mixture evenly over the crumbs, dividing it between the 3 jars and leaving at least ½ inch of space at the top for the topping. Smooth the surface.

Prepare the topping: Prepare your chosen topping while the jars are open and ready. Each topping makes enough for 3 jars. 

• For berry compote: Add frozen berries, maple syrup, and water to a small saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring and mashing occasionally, until thick and jammy. Remove from heat and let cool before spooning over the jars.
• For blueberry lemon: Stir blueberries with lemon zest until lightly crushed and glossy.
• For peanut butter chocolate: Warm peanut butter with coconut oil for 10–15 seconds until pour-able. Top with mini chocolate chips. 

Top the jars: Divide the topping evenly across all 3 jars, layering it directly on top of the cheesecake layer.

Chill: Cover and refrigerate for at least 2 hours, or overnight for best texture.