1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated and the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the refrigerator to chill while you prepare the filling.
3. In a large mixing bowl, whip the heavy cream until stiff peaks form. This step reminds me of my grandmother’s old hand mixer, a trusty companion in our cake-making adventures.
4. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add the lemon zest and lemon juice, and mix until fully incorporated.
5. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
6. Fold in the fresh blueberries, reserving a few for garnish if desired.
7. Spread the filling evenly over the prepared crust. Smooth the top with a spatula.
8. Cover the pan with plastic wrap and refrigerate for at least 4 hours or until set. Overnight is ideal for the best texture and flavor.
9. Before serving, run a knife around the edge of the pan to loosen the cake, then remove the sides of the springform pan.
10. Garnish with additional lemon zest and blueberries, if desired, before slicing and serving.

There’s a certain joy in creating something so delightful without ever needing to touch the oven. I like to think of it as a little culinary magic—an everyday kind of enchantment that’s easy to bring to life.