• Pour milk into a saucepan.
• Sprinkle gelatin over the milk and let stand until the gelatin is softened, approximately 5 minutes.
• Over low heat stir until the mixture is steaming hot and the gelatin melts into the milk.
• Remove from the heat and stir in vanilla.
• Mix graham cracker crumbs and butter in a small bowl with a fork until evenly moistened.
• Using a heaping tablespoonful per jar, divide the crumb mixture among ten 4-oz. mason jars, pressing into the bottoms with a spoon or fingertips.
• Beat cream cheese with an electric mixer in a large bowl.
• Add yogurt and beat to combine.
• Scrape the sides of the bowl and add the milk mixture; beat until smooth. It will be a little runny.
• Spoon the cheesecake mix into the jars, dividing evenly.
• Refrigerate the cheesecakes until set, at least 2 hours.
• Once the cheesecake is set, top with your fresh fruit sauce(s).
• Garnish with fresh mint, lemon slices or graham cracker crumbs if desired.
• Serve with a cold glass of milk.

Fresh Fruit Sauce Topping

• Pour water and fresh fruit into a pan.
• With a wooden spoon, stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices.
• Mix the cornstarch and splash of water in a small bowl.
• After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed.
• Remove from heat and allow to cool.
• You can serve the sauce warm on top of your mini cheesecakes, or store in the refrigerator until you are ready!