For the Crust: 2 cups graham cracker crumbs

½ cup melted butter

2 tablespoons sugar (optional)

For the Cream Layer: 16 oz cream cheese, softened

1 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

2 cups whipped cream or whipped topping

For the Blueberry Layer: 2 cups fresh or frozen blueberries

½ cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 2 tablespoons water

Optional Toppings: Additional whipped cream

Fresh blueberries

Lemon zest

Mint leaves

White chocolate shavings or chopped nuts

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Prepare the Crust:
Mix graham cracker crumbs with melted butter (and sugar if using). Press firmly into the bottom of a 9×13-inch dish. Refrigerate to set.
Make the Blueberry Layer:
In a saucepan, combine blueberries, sugar, and lemon juice. Cook until the berries burst and release juice. Stir in cornstarch mixture and cook until thickened. Let cool.
Make the Cream Layer:
Beat cream cheese and powdered sugar until smooth. Fold in lemon juice, zest, vanilla, and whipped cream.
Layer the Dessert:
- Spread half the cream mixture over the crust.
- Spoon half the blueberry mixture over the cream layer.
- Repeat with remaining cream and blueberry mixtures.
Chill:
Cover and refrigerate for at least 4 hours or overnight for best results.
Serve:
Slice into squares and garnish with fresh berries, mint leaves, or lemon zest as desired.

For a Stronger Lemon Flavor: Add more zest or a touch of lemon extract to the cream mixture.
Make It Vegan: Use plant-based cream cheese and coconut whipped cream.
Texture Variation: Mix chopped nuts or cookie chunks into layers for crunch.
Perfect Presentation: Serve in individual glasses for elegant party portions.
Storage: Keep covered in the fridge for up to 5 days. Can be frozen for up to 1 month.