Begin by crushing graham crackers in a food processor until fine crumbs form, about 30 seconds. Melt unsalted butter and mix it with the crumbs until they resemble wet sand. Press this mixture evenly into the bottom of a 9-inch pie dish. Chill the crust in the refrigerator for 15 minutes to firm up.

In a separate bowl, blend or mash fresh or thawed blueberries until smooth. Combine the mashed blueberries with chia seeds, your chosen sweetener, lemon juice, and a pinch of salt. Mix well, then gently fold in Greek yogurt or cream cheese until all ingredients are well incorporated. Allow the mixture to sit for 5-10 minutes.

Once the blueberry filling has thickened, pour it carefully over the chilled crust. Cover with plastic wrap or a lid, and refrigerate for at least 2 hours, or overnight for the best consistency.

Before serving, decorate the top with fresh blueberries, lemon zest, and mint leaves. Cut with a warm knife for clean slices.