Description

This No-Bake Blueberry Chia Seed Pie is a refreshing, easy-to-make dessert featuring a buttery graham cracker crust and a luscious blueberry chia seed filling. Perfectly sweetened and enriched with Greek yogurt or cream cheese, this pie requires no baking and is ideal for summer gatherings or anytime you want a light, flavorful treat.

Ingredients

Scale

Crust

1.5 cups Graham Crackers (or Digestive Biscuits), crumbs (About 12–14 crackers, crushed; choose gluten-free cookies for gluten-free version)
5 tbsp Unsalted Butter, melted (Binds the crumbs)

Filling

2 cups Fresh or Frozen Blueberries (If frozen, thaw and drain excess liquid)
3–4 tbsp Chia Seeds (Adjust based on desired thickness)
1/4–1/2 cup Granulated Sugar or Sweetener (Adjust sweetness to taste; honey or maple syrup work too)
1 cup Greek Yogurt or Cream Cheese, softened (Full-fat for richest texture)
2 tbsp Lemon Juice (Enhances blueberry flavor and balances sweetness)
1 tsp Vanilla Extract (Adds warmth and depth of flavor)
Pinch Salt (Balances sweetness)

Garnish

Fresh Blueberries
Lemon Zest
Mint Leaves

Instructions

Prepare the crust: Crush the graham crackers or digestive biscuits using a food processor or by placing them in a plastic bag and crushing with a rolling pin until fine crumbs form. Mix the crumbs with melted unsalted butter until evenly combined. Press the mixture firmly into the base and up the sides of a 9-inch pie dish. Chill in the refrigerator for 15 minutes to set the crust.
Make the blueberry chia filling: Mash fresh or thawed blueberries by hand or blend them lightly for a smoother texture. In a bowl, whisk together the mashed blueberries, chia seeds, granulated sugar or chosen sweetener, lemon juice, vanilla extract, and a pinch of salt. Gently fold in the softened Greek yogurt or cream cheese until fully incorporated. Let the chia seed mixture sit for 5 to 10 minutes to allow the seeds to swell and thicken the filling.
Assemble the pie: Spoon the blueberry chia filling evenly over the chilled crust, smoothing the top with a spatula. Cover and refrigerate the pie for at least 2 hours, though letting it set overnight yields the best texture and flavor.
Garnish and serve: Before serving, decorate the pie with fresh blueberries, lemon zest, and mint leaves to enhance presentation and add fresh aroma. For clean slices, dip a knife in hot water and wipe it dry before cutting the pie cold.

Notes

Use gluten-free cookies if a gluten-free dessert is desired.
Adjust chia seed quantity to achieve the preferred filling thickness.
Honey or maple syrup can be used as natural sweeteners instead of granulated sugar for a different flavor profile.
Full-fat yogurt or cream cheese yields a richer texture, but low-fat versions can be substituted.
For a smoother filling, blend the blueberries completely before mixing.
Chilling the pie overnight improves flavor and firmness.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no-bake blueberry pie, chia seed pie, healthy blueberry dessert, easy no-bake dessert, gluten-free blueberry pie option