In a medium bowl, combine graham cracker crumbs with melted butter until evenly moistened. Firmly press this mixture into the bottom of a 9x9-inch pan to create a solid crust. Place the crust in the refrigerator for at least 30 minutes to set.

In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 3-4 minutes. Add in the lemon zest and lemon juice, mixing until fully incorporated.

In a separate bowl, pour in the heavy whipping cream and beat on high speed until soft peaks form, about 3-5 minutes. Gently fold the whipped cream into the lemon cream cheese mixture.

Spread half of the creamy lemon filling over the chilled graham cracker crust in an even layer. Scatter a generous layer of fresh blueberries on top, then top with the remaining lemon filling.

Finish by topping with additional blueberries and a sprinkle of lemon zest. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, cut into squares and serve chilled.