Using a food processor, pulse gluten-free graham crackers until they turn into fine crumbs. Combine the crumbs with melted butter in a mixing bowl until the mixture resembles wet sand.

Distribute about 1.5 tablespoons of the crust mixture into the bottom of each jar. Firmly press down the crust with the back of a spoon.

In a mixing bowl, beat softened cream cheese and granulated sugar until light and fluffy. Gradually incorporate Greek yogurt, vanilla extract, and lemon juice.

Spoon 3-4 tablespoons of the cheesecake mixture into each jar, layering it on top of the crust. Smooth the top with a spatula.

Allow the jars to stand at room temperature for a few minutes, then place them in the refrigerator to chill for at least 30 minutes.