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To ensure the crust holds its shape, mix the crushed graham crackers with melted butter and optional brown sugar.
Press the mixture into the bottom of the containers using a small juice glass to tamp it down.
Freeze the crust for about 10 minutes before adding in the pudding to solidify the butter.
Wisk the cream cheese, honey, and vanilla until smooth.
Wisk in the milk then add the chia seeds.
Chill the pudding base before layering it onto the crust. Stir after about 10 minutes. Should be set enough to layer by 1 hour.
For the fruit layer, combine blackberries, ginger, and lemon juice (puree in a blender).
Layer the fruit mixture on top of the cheesecake layer.
Let sit overnightb in the refrigerator and enjoy.