In a sauce pan, combine chopped apples, sugar, coconut oil (or butter) and apple pie spice. Cook apples over medium heat for 5 minutes, until softened and lightly brown.
Beat together cream cheese, agave nectar, Greek Yogurt, apple pie spice and vanilla extract until smooth.
Place 2 tbsp graham cracker crumbs on the bottom of each jar. Top with 2-3 tbsp from the cheesecake filling. Top with 2 tbsp apple spice apples, then add 2-3 tbsp cheesecake filling, then 2 tbsp graham cracker crumbs, 2 tbsp filling and finish with 2 tbsp apples. Serve immediately or refrigerate up to 7 days.