Making No Bake Lemon Blueberry Dessert is a breeze! Follow these easy steps:

1. Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.

2. Make the Cream Cheese Mixture: In another bowl, beat cream cheese until smooth. Gradually add powdered sugar, continuing to mix until fully incorporated.

3. Add Lemon Juice and Zest: Pour in the fresh lemon juice and lemon zest. Mix until creamy and well combined, ensuring no lumps remain.

4. Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture. This adds lightness to your filling.

5. Layer the Filling: Pour half of the lemon cream filling over the chilled crust. Smooth out the top with a spatula.

6. Add Blueberries: Sprinkle half of the fresh blueberries over the first layer of lemon cream. You can also toss the blueberries with cornstarch if you prefer a thicker consistency.

7. Complete the Layers: Pour the remaining lemon cream filling over the blueberries, smoothing it out again. Top with the rest of the blueberries, pressing them lightly into the filling.

8. Chill: Cover with plastic wrap and refrigerate for 4-5 hours, or overnight for best results.

9. Serve: Once chilled and set, remove the sides of the springform pan. Optionally, garnish with fresh mint leaves for an extra pop of color.