Add the rolled oats, milk, chia seeds, and half of the yogurt into a mixing bowl and stir until everything is evenly combined and slightly thickened.

In a separate small bowl, mash the raspberries with a fork until they release their juices and form a chunky, jam-like texture.

Stir in one tablespoon of sweetener into the raspberry mixture and mix until glossy and slightly thick.

In another bowl, combine the remaining yogurt, cream cheese, lemon zest, lemon juice, vanilla extract, and the remaining sweetener, whisking until smooth and creamy.

Spoon a layer of the oat mixture into jars, followed by a layer of raspberry mixture, then a layer of the lemon cheesecake cream.

Repeat the layers until the jars are filled, finishing with a creamy topping on top.

Cover the jars tightly and refrigerate overnight or for at least 6 hours until the oats are soft and fully absorbed.

Before serving, give a gentle stir or enjoy the layers as they are, noting the creamy, fruity aroma and soft texture.