In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. (Mix until the crumbs are evenly coated with the butter and sugar)

Press the mixture firmly into the bottom of a 9x9-inch pan. (Use the back of a spoon or a measuring cup to pack it down tightly)

Refrigerate while preparing the filling.

In a large bowl, beat the softened cream cheese until smooth and creamy. (An electric mixer works best for this step)

Gradually add in the powdered sugar and vanilla extract, beating until fully combined. (Scrape down the sides of the bowl to ensure even mixing)

Gently fold in the whipped cream until the mixture is smooth and fluffy. (Be careful not to overmix to maintain the light texture)

Spread the filling evenly over the prepared crust. (Use a spatula to smooth the top)

In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. (Stir to dissolve the cornstarch and sugar)

Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries start to burst. (This should take about 5-7 minutes)

Remove from heat and let cool to room temperature. (The topping will continue to thicken as it cools)

Once cooled, spread the blueberry topping evenly over the cheesecake layer. (Ensure an even distribution for consistent flavor in every bite)

Refrigerate the assembled bars for at least 2-4 hours, or until fully set. (Overnight chilling yields the best results)

Cut into squares and serve. (For clean slices, wipe the knife with a damp cloth between cuts)

Enjoy these delightful, no-bake blueberry cheesecake bars as a refreshing dessert perfect for any occasion!