1. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press into the bottom of a 9×9-inch pan. Chill while you prepare the filling.

2. In a large bowl, beat cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla. Mix until fully combined.

3. In a separate bowl, whip the heavy cream until soft peaks form.

4. Gently fold the whipped cream into the lemon cream cheese mixture until smooth and airy.

5. Fold in the blueberries carefully to avoid crushing them.

6. Spread the mixture evenly over the crust and smooth the top.

7. Chill in the refrigerator for at least 4–6 hours or overnight until set.

8. Top with additional blueberries or lemon zest before serving.