In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9×9-inch square pan to form an even crust. Refrigerate for about 30 minutes to set.

In a large bowl, beat the softened cream cheese with sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Add lemon zest and lemon juice, mixing until fully incorporated.

In a separate bowl, use an electric mixer to whip the heavy cream until soft peaks form, about 3-4 minutes. Be careful not to over-whip.

Gently fold the whipped cream into the lemon cream cheese mixture using a spatula, mixing just until combined for a fluffy filling.

Spread half of the lemon cream filling over the chilled crust. Sprinkle 1 cup of fresh blueberries evenly on top, then layer the remaining cream filling over the blueberries.

Sprinkle additional blueberries and lemon zest on top for garnish. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.