Begin by crushing graham crackers in a food processor until they resemble fine crumbs. Mix with melted unsalted butter until combined, then press firmly into the bottom of a 9-inch pie dish. Chill the crust in the refrigerator for 15 minutes.

In a bowl, mash or blend fresh or thawed blueberries until smooth, leaving some chunks for texture. Whisk together mashed blueberries with chia seeds, sweetener, lemon juice, and salt until mixed. Gently fold in Greek yogurt or cream cheese until smooth. Let the mixture sit for 5-10 minutes to thicken.

Once thickened, take the crust out of the refrigerator. Spoon the blueberry mixture evenly over the crust and smooth the top. Return the pie to the refrigerator and chill for at least 2 hours, or overnight for optimal firmness.

Remove the pie from the refrigerator. Decorate with optional fresh blueberries, lemon zest, and mint leaves. Use a sharp knife warmed under hot water to slice.