Start by combining graham cracker crumbs with melted butter in a medium bowl. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9x9-inch pan to form an even crust. Place it in the refrigerator to chill while you prepare the filling. This helps the crust set and keeps it firm when you slice the cake later.

In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add the lemon zest and lemon juice, continuing to beat until the mixture is well blended. The citrus gives it a tangy freshness that balances the richness of the cream.

In a separate bowl, use an electric mixer to whip the heavy cream until soft peaks form. This whipped cream gives the dessert its signature light and airy texture.

Gently fold the whipped cream into the lemon-cream cheese mixture. Be careful not to overmix—you want to keep the volume from the whipped cream intact.

Remove the crust from the fridge. Spread half of the cream filling evenly over the graham cracker base. Layer with fresh blueberries, spreading them out so every slice gets some berry goodness. Top with the remaining cream filling and smooth it out with a spatula.

Garnish the top with extra blueberries and a sprinkle of lemon zest for color and extra zing. Cover and refrigerate the cake for at least 4 hours (or overnight if you can wait). This helps the layers firm up and the flavors meld beautifully.

Once chilled, slice into 9 even squares and serve cold. Each bite is creamy, zesty, and bursting with blueberry flavor—just the way a no-bake dessert should be.