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To a blender cup, add the yogurt, cream cheese, syrup, milk, vanilla, the zest and juice of half a lemon, and salt.
Set a small mesh sieve over a matcha bowl (or small bowl). Sift the matcha through the sieve then add the hot water. Using a bamboo whisk, whisk the matcha and water together back and forth in a W-shape motion for about 1 minute or until frothy on the top and no clumps remain.
Pour the matcha into the blender cup then blend everything until completely smooth.
To a large storage container, add the chia seeds then pour in the blended matcha milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour (preferably store overnight) before using.
In a mini-food processor, add the almonds, oats, dates, zest of half a lemon, and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
To serve, spread a tablespoon of jam into your serving dish if using then layer layer in the chia pudding and top with a generous portion of the crumble mix on top and enjoy.