A light and refreshing no-bake dessert featuring a creamy yogurt filling and sweet blueberries in a graham cracker crust.

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In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and sides of a 9-inch pie pan to form a crust. Refrigerate for 30 minutes.
In a small bowl, sprinkle the gelatin over cold water and let sit for 5 minutes to bloom.
In a saucepan over low heat, gently warm the gelatin until fully dissolved. Remove from heat and let cool slightly.
In a large bowl, beat the cream cheese until smooth. Add Greek yogurt, powdered sugar, vanilla extract, and lemon juice. Mix until well combined.
Stir in the dissolved gelatin into the yogurt mixture and mix thoroughly.
Fold in the blueberries gently.
Pour the filling into the prepared crust and smooth the top.
Refrigerate the pie for at least 4 hours or until set.
Top with additional blueberries and whipped cream before serving, if desired.

Use vanilla-flavored Greek yogurt for extra sweetness.
Chill overnight for a firmer set.
Frozen blueberries can be used if fresh are not available, but thaw and drain well first.