Start by crushing the graham crackers in a food processor until fine, or place them in a zip-top bag and roll with a rolling pin.

In a mixing bowl, combine the crushed graham crackers with melted butter until well blended. Press this mixture into a 9-inch pie dish.

Chill the crust in the refrigerator for 10–15 minutes.

In a bowl, mash or blend blueberries until smooth but retain some chunkiness. Add chia seeds, sweetener, lemon juice, and salt. Stir thoroughly.

Fold in Greek yogurt or cream cheese and let sit for 5–10 minutes.

Once the crust has chilled, spoon the blueberry filling over the crust and smooth the top.

Cover with plastic wrap and chill in the refrigerator for at least 3–4 hours, or overnight.

Garnish with fresh blueberries, lemon zest, or mint leaves before serving.

Slice with a sharp knife warmed under hot water for clean cuts.