For the Crust:

1½ cups graham cracker crumbs

½ cup melted butter

2 tablespoons sugar

For the Cream Cheese Layer:

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

8 oz whipped topping (such as Cool Whip)

For the Blueberry Topping (optional):

Fresh or canned blueberries

Sugar (to taste)

Lemon juice (a splash)

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Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
Press the mixture into the bottom of a 9×9-inch pan to form an even crust layer. Refrigerate while preparing filling.
Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well.
Fold in whipped topping gently until light and fluffy.
Spread cream cheese mixture evenly over chilled crust.
Top with blueberry topping evenly.
Refrigerate for at least 4 hours or overnight until set.
Optional: Add whipped cream on top before serving.

Substitute graham crackers with digestive biscuits, vanilla wafers, or crushed Oreos for different flavors.

Use mixed berries instead of blueberries for variety.

Lemon curd can add a tangy layer between crust and cream cheese.

Use vegan cream cheese and dairy-free whipped topping for a dairy-free option.

Adding chopped nuts to crust adds crunch.