A cool, creamy lemon-mousse style dessert layered with sweet blueberries on a buttery graham cracker crust—no oven required. Bright citrus, plush filling, and juicy berries make this an effortless showstopper for warm days or anytime you want sunshine on a plate.
Lightly grease a 9x9-inch pan. In a bowl, stir graham cracker crumbs with melted butter until evenly moistened. Press firmly into the pan to form an even crust; refrigerate while making the filling.
In a mixing bowl, beat softened cream cheese and granulated sugar on medium speed until very smooth and creamy, scraping the bowl as needed.
Beat in lemon zest and lemon juice until fully combined and slightly thickened.
In a chilled bowl, whip the cold heavy cream on high speed to soft peaks (tips gently curl). Do not overwhip.
Fold the whipped cream into the lemon cream cheese mixture in two additions until no streaks remain and the filling is light and airy.
Spread half of the lemon filling over the chilled crust. Evenly scatter 1 cup blueberries over the surface.
Top with the remaining lemon filling and smooth the surface all the way to the edges. Sprinkle remaining 1 cup blueberries on top and finish with a little extra lemon zest.
Cover and refrigerate for at least 4 hours, preferably overnight, until fully set. Slice into 9 squares with a hot, dry knife, wiping between cuts. Serve chilled.