Prep your pan. Lightly grease a 9x9-inch square dish (or similar) and line with a strip of parchment for easy lifting.

Make the crust. Stir graham crumbs, melted butter, sugar, and salt until evenly moistened. Press firmly into the pan using the bottom of a measuring cup. Chill for 15–20 minutes to set.

Whip the cream. In a cold bowl, beat heavy cream to stiff peaks. Set aside. If using whipped topping, skip this step.

Beat the cream cheese. In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; beat until fluffy and no lumps remain.

Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and airy. Don’t overmix.

Layer the filling. Spread half of the cream layer over the chilled crust. Smooth the top. Dollop blueberry pie filling evenly over the cream layer and gently spread to the edges.

Add the final layer. Carefully spread the remaining cream mixture over the blueberries. Smooth the top. For a cleaner look, pipe or spoon extra whipped cream on top.

Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight, until the layers are firm enough to slice cleanly.

Garnish and serve. Top with fresh blueberries and a little lemon zest before serving. Slice with a sharp knife, wiping between cuts for neat squares.