In a medium bowl, mix graham cracker crumbs, melted butter, and lemon zest, until combined. The mixture should resemble wet sand. Press it firmly into the bottom of the prepared baking dish (9×13). Chill for 15–20 minutes while you make the filling.Allow your cream cheese to come to room temperature—this helps ensure a smooth, lump-free filling. Using an electric mixer at medium speed, beat the cream cheese until smooth. Slowly add the sweetened condensed milk and beat until the mixture is completely smooth.

Pour in the lemon juice and lemon zest, and continue to mix until the cream cheese mixture thickens slightly.

In another medium bowl, use an electric mixer with the whisk attachment to whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the lemon mixture. Don’t over-mix—keeping the air helps give that soft, creamy cheesecake texture.

Pour the filling over the chilled crust and smooth it out evenly. Spoon the blueberry pie filling (or your homemade blueberry topping) over the top. Use a spatula to spread it out gently.

Cover the no bake cheesecake with plastic wrap and refrigerate for at least 4 hours—overnight is best for the best results. This lets the filling firm up and makes slicing easier.