Crush graham crackers in a food processor or with a rolling pin.
Mix crushed graham crackers with melted butter until fully combined.
Press the mixture into the bottom of a 9-inch springform or round cake pan, creating a compact crust.
In a large bowl, beat cream cheese with an electric mixer until smooth.
Add condensed milk and beat until well combined.
Mix in fresh lemon juice and lemon zest.
In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Layer half of the blueberries over the crust, then spread the cream mixture evenly over them.
Top with the remaining blueberries, refrigerate for 6 hours (or overnight) before serving.
Just before serving, if desired, refrigerate for 30 minutes to allow the layers to firm up slightly.