Start by crushing graham crackers in a food processor or plastic bag with a rolling pin. Combine with melted butter until resembling wet sand. Firmly press into a 9-inch pie dish and chill in the refrigerator for 15 minutes.

Blend or mash the blueberries until smooth. In another bowl, whisk together the blueberry puree, chia seeds, sweetener, lemon juice, and salt. Let sit for 5-10 minutes until thickened.

Gently fold in Greek yogurt or cream cheese into the thickened chia seed mixture until smooth.

Spread the blueberry chia filling over the chilled crust evenly. Cover with plastic wrap and chill for at least 2 hours, preferably overnight.

Garnish with fresh blueberries, lemon zest, and mint just before serving. Use a hot knife to slice and serve.