In a medium bowl, mix together the crushed graham crackers and milk until combined. Press this mixture into the bottom of a mason jar, creating a compact crust.

In another bowl, combine the rolled oats, chia seeds, vanilla protein powder, milk, vanilla extract, and lemon zest. Stir vigorously for 1-2 minutes until well incorporated.

Pour the oat mixture over the prepared crust in the jar. Tap the jar on the counter to settle the oats and remove any air bubbles.

In a separate bowl, blend the Greek yogurt, honey, cream cheese, and lemon juice until smooth and creamy.

Spread the cheesecake topping evenly over the oat mixture, covering it completely.

Cover the jar and refrigerate for at least 2 hours, ideally overnight.

Before serving, sprinkle extra crushed graham crackers and lemon zest on top.