Line a 9×9 baking dish with parchment paper and lightly spray it with nonstick cooking spray.

In a medium-sized mixing bowl, combine 2 cups of graham cracker crumbs and 4 tablespoons of granulated sugar.

Pour the melted and cooled butter over the graham cracker and sugar mixture. Stir to coat the crumbs completely.

Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish.

Place the dish in the refrigerator while you prepare the cheesecake layer.

Using a stand mixer or a large mixing bowl with a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1-2 minutes until completely smooth and no lumps remain.

Add the lemon zest and juice to the cream cheese mixture. Continue mixing just until completely incorporated.

Gently fold in 1 container of thawed whipped topping.

Remove the baking dish from the refrigerator and evenly spread the cheesecake filling over the crust.

Spread the blueberry pie filling on top of the cheesecake layer.

Spread the remaining thawed whipped topping over the blueberry layer. Sprinkle the reserved 2 tablespoons of crushed graham crackers over the whipped topping layer.

Loosely cover the dish and chill it in the refrigerator for at least 6 hours to ensure a firm and flavorful dessert.

Just before serving, slice the Lemon Blueberry Dessert into 3 slices x 3 slices for perfect portions.

Enhance the visual appeal by garnishing with fresh lemon slices or a handful of blueberries.