In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch pie dish or an 8x8-inch square baking dish to form the crust. Refrigerate for 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Add the fresh blueberries, lemon juice, and lemon zest to the cream cheese mixture. Fold gently to incorporate the blueberries without breaking them.

Spread the lemon blueberry filling evenly over the chilled crust. Smooth the top with a spatula.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, garnish with additional blueberries and lemon zest if desired. Slice and enjoy!