In a bowl, mix the Greek yogurt and protein powder until smooth.

Break the graham cracker sheets into squares and press them into the yogurt so they are mostly or fully covered. Refrigerate for about 30 minutes, until the graham crackers soften.

Meanwhile, heat a small saucepan over medium-low heat and add the blueberries. Cook, stirring occasionally, until thawed and softened. Stir in the chia seeds, honey, and water. Continue cooking for 2-3 minutes, gently crushing some of the berries with the back of a spoon, until the mixture thickens to a jam-like consistency. Thin with more water if needed.

Spoon the blueberry chia jam over the cheesecake base and serve.

Meal Prep Tip: If making multiple servings, store the yogurt and graham cracker base in individual airtight containers in the refrigerator. Store the jam separately and add it just before serving.