In a food processor, blend together the mascarpone cheese, the thick solid part from the chilled can of coconut milk (reserve the watery part for another use), maple syrup and vanilla until smooth. Taste and decide if you would like your filling sweeter. Add more maple syrup if you like. Transfer to a bowl and chill for at least 1 hour, or until it thickens.
If using frozen tart cherries, let them thaw in a bowl at room temperature, reserving their juices.
In a food processor, pulse the graham crackers, walnuts and cinnamon together until crumbled. Add butter or coconut oil and pulse again. Add a little bit of water until the mixture starts to clump a little.
Assemble parfaits with graham cracker crumble, creamy filling and top generously with tart cherries and their juices.
These can be made 1 day in advance, just leave off the tart cherries until you're ready to serve.
To make these vegan: double the coconut cream (or use vegan cream cheese), and skip the mascarpone cheese.
To make these gluten free: double the walnuts and add 2 teaspoons of brown sugar in place of the graham crackers.
Make these thicker and more decadent: skip the coconut cream, double the mascarpone cheese, and increasing the maple syrup by 1-2 tablespoons.
Recipe by Love and Lemons at https://www.loveandlemons.com/tart-cherry-cheesecake-parfaits/