Introduction

This no-bake blueberry chia seed pie is a simple, refreshing dessert perfect for any season. Combining a crunchy graham cracker crust with a creamy, fruity filling, it’s an easy classic that requires no oven time. Whether you’re new to chia or a berry lover, this pie will delight your taste buds.

The image shows a round dessert with two layers, placed on a white plate over a white marbled texture. The bottom layer is a crumbly, golden brown crust, and the top layer is a smooth, thick purple filling with a chia seed texture. On top of the dessert, there is a small pile of fresh blueberries, blackberries, and three delicate edible flowers in purple, yellow, and white colors. Around the plate, several loose blueberries and blackberries are scattered along with a slice of lemon partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups graham cracker crumbs (about 12–14 crackers; use gluten-free if needed)
5 tbsp unsalted butter, melted
2 cups fresh or frozen blueberries (if frozen, thaw and drain excess liquid)
3–4 tbsp chia seeds
¼–½ cup granulated sugar or sweetener (honey or maple syrup work too)
1 cup Greek yogurt or softened cream cheese (full-fat for richest texture)
2 tbsp lemon juice
1 tsp vanilla extract
A pinch of salt
Optional garnishes: fresh blueberries, lemon zest, mint leaves

Instructions

Step 1: Crush the graham crackers into fine crumbs using a food processor or place them in a plastic bag and crush with a rolling pin.
Step 2: In a mixing bowl, combine the cracker crumbs with 5 tablespoons melted butter until the mixture resembles wet sand.
Step 3: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 15 minutes.
Step 4: Mash the blueberries lightly with a fork for a chunky texture, or blend briefly for smoothness.
Step 5: In a bowl, whisk together the blueberries, chia seeds, sugar or sweetener, lemon juice, vanilla extract, and a pinch of salt.
Step 6: Fold in the Greek yogurt or cream cheese, and adjust sweetness if needed. Let the mixture sit for 5–10 minutes to thicken as the chia seeds absorb liquid.
Step 7: Remove the crust from the fridge and spoon the blueberry chia filling over it, smoothing the top with a spatula.
Step 8: Chill the assembled pie for at least 2 hours, preferably overnight, to allow it to set firmly.
Step 9: Just before serving, garnish with fresh blueberries, lemon zest, and mint leaves if desired. For clean slices, warm a knife under hot water, dry it, and then cut the pie. Serve cold.

Tips & Variations

Use gluten-free cookies for a gluten-free crust.
For a berry medley, add raspberries, blackberries, or strawberries to the filling.
Incorporate cocoa powder into the filling or drizzle chocolate sauce for a chocolate twist.
Mix chopped nuts like almonds, walnuts, or pecans into the crust or topping for added crunch.
Make it vegan or dairy-free by using coconut yogurt or plant-based cream cheese and swapping honey for maple syrup or agave.
If the filling becomes too thick after resting, stir in a little extra yogurt or milk to reach your preferred consistency.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat slightly, let the pie sit at room temperature for 10–15 minutes before slicing to soften the texture. This dessert is best enjoyed chilled and fresh.

How to Serve

A slice of purple chia seed cheesecake with two visible layers sits on a white plate with a white marbled texture background. The bottom layer is a crumbly golden brown crust, topped by a thick, smooth purple cheesecake layer speckled with chia seeds. On top, there are fresh blueberries, blackberries, small purple edible flowers, and a thin lemon slice with a small green herb sprig. Around the plate, scattered blueberries, blackberries, and purple flowers add to the decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

It’s best to thaw frozen blueberries first and drain any excess liquid to prevent the filling from becoming too watery.

How thick should the chia seed filling be before assembling?

The filling should be thick enough to spread easily without running. After resting, it should hold its shape but still be creamy. If it’s too thick, add a little yogurt or milk; if too thin, let it rest a bit longer.