In a jar or bowl, combine the certified gluten-free oats, unsweetened almond milk, chia seeds, vanilla protein powder, freshly squeezed lemon juice, lemon zest, and maple syrup. Stir the mixture vigorously for about 30 seconds until well combined. Cover and refrigerate for at least 1 hour.

In a small microwave-safe bowl, gently heat the white chocolate chips in 10-second intervals, stirring between each until melted and smooth. Mix in the room temperature cream cheese and plain Greek yogurt until fully combined and creamy.

Remove the oat mixture from the refrigerator and stir to ensure even consistency. Spoon the silky white chocolate ganache over the top of the oats, creating an enticing layer. Cover and return to the refrigerator to set overnight.

When ready to enjoy, take them out of the fridge. Sprinkle desired toppings like crushed graham crackers, shredded coconut, or fresh lemon wedges over the creamy ganache layers and serve.

Your Lemon Cheesecake Overnight Oats are now ready to be savored! Serve them chilled from the jar for a nutritious breakfast or afternoon snack.