Make the crust: In small food processor or blender, process graham crackers into crumbs. Add the butter until crumbs are moist and stick together.

Using a tablespoon, transfer graham cracker crust into jars, about 1.5 TBS each jar, pressing into bottom with back of spoon. Place about 3 slices of bananas into each jar. Then spoon 1 heaping teaspoon caramel sauce on top of the bananas. Set aside.

In medium mixing bowl using electric hand mixer beat together softened cream cheese with Greek yogurt until well combined. Mixture should be thick. *note: I did not add extra sugar here but if you're looking for a touch more sweetness you can blend in 1/4 cup granulated sugar.

Transfer cream cheese Greek yogurt mixture evenly into the four jars, then top with more banana slices, caramel sauce and graham cracker crumbs.

The cheesecake jars do not need to be chilled to enjoy right away, but if preparing ahead of time, refrigerate until ready to serve.