In a medium bowl, whisk together the cream cheese, Greek yogurt, maple syrup, blended freeze-dried raspberries, and vanilla extract until smooth and creamy.

Gently add the almond milk and a pinch of salt, whisking until well blended.

Mix in the rolled oats and chia seeds using a spatula, folding carefully to ensure they are evenly distributed.

Divide the mixture evenly into two airtight containers, shaking gently to settle the oats.

For the cheesecake layer, whisk together more Greek yogurt, cream cheese, and melted white chocolate until smooth, then layer or keep separate until serving.

Seal the containers and refrigerate for at least 4 hours or overnight for best flavor development.