In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined, forming a delightful crust mixture.

Press the mixture evenly into the bottom of a 9x9-inch baking dish.

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

In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until everything is creamy and well blended.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Pour the creamy mixture over the prepared crust and spread it evenly with a spatula.

Cover the dish with plastic wrap and refrigerate for at least 4 hours.

In a small bowl, combine the fresh blueberries, granulated sugar, and lemon juice. Toss gently to coat the blueberries.

Allow the blueberry mixture to sit for about 15 minutes.

Once the creamy layer is set, remove the dessert from the refrigerator and top it with the blueberry mixture. Cut into squares and serve chilled.