Cheesecake in a jar (with grilled honey fruit)

Video directions: https://www.youtube.com/watch?v=reEHGkoU2w8

In small bowl, combine crushed vanilla wafers and 2 tsp (10 mL) of the lemon juice; divide among six 1/2-cup (125 mL) jelly jars or ramekins.  Set aside.

In chilled bowl, whip cream.  In large bowl, beat together cream cheese, sugar, remaining 1 tsp (5 mL) lemon juice and vanilla until creamy and smooth; fold in whipped cream until blended. Spoon mixture on top of cookies in jars and smooth tops. Cover and refrigerate until firm, 6 hours or overnight.

Grilled Honey Fruit:  In small bowl, whisk honey with cinnamon; set aside. Halve and pit fruits; brush all over with honey mixture. Place fruit, cut side down, on greased grill over medium-high heat; grill, covered, for 5 minutes or until warm and grill marked. Let cool slightly; cut into bite-size pieces. Spoon fruit on top of cheesecake; drizzle with any remaining honey-cinnamon mixture.

Tips: Try 4 Ontario Apricots or Plums instead of the peaches. Or top with fresh seasonal berries; no need to grill, just toss with Ontario honey to taste.  If the honey is thick, warm slightly in the microwave.