Begin by crushing graham crackers or digestive biscuits in a food processor until they resemble fine crumbs. Mix with melted butter or coconut oil, then press into a 9-inch pie dish. Chill for 15 minutes.

In a mixing bowl, mash blueberries and whisk with chia seeds, sweetener, lemon juice, and salt. Let sit for 5-10 minutes.

Fold in Greek yogurt or cream cheese until fully incorporated and creamy.

Spoon the blueberry chia filling over the chilled crust and smooth the top. Refrigerate for at least 2 hours or overnight.

Garnish with fresh blueberries, lemon zest, or mint leaves before serving. Slice using a hot knife and serve chilled.