No-Bake Lemon Blueberry Delight

Place 8 ounces cream cheese on the counter and let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch, 2-inch high baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.

Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/8 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the butter and pulse until combined, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1 1/2 cups crumbs, the sugar, salt, and melted butter together in a medium bowl.)

Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.

Place 1 1/2 cups cold heavy cream and 1/4 cup of the powdered sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on high speed until stiff peaks form, 1 to 3 minutes. Transfer to a medium bowl.

Finely grate the zest of 1 of the medium lemons into the now-empty bowl (no need to wipe clean). Juice the zested lemon until you have 2 tablespoons and add to the bowl. Add the cream cheese, remaining 1/4 cup powdered sugar, 1 teaspoon lemon or vanilla extract, and remaining 1/4 teaspoon kosher salt. Beat with the whisk attachment on medium speed until light and very fluffy, scraping down the sides of the bowl with a flexible spatula halfway through, about 3 minutes total.

Transfer 1 cup of the whipped cream to the cream cheese mixture and gently fold together with a flexible spatula until just combined. Dollop the cream cheese mixture into the baking dish and spread into an even layer. Spoon 1 can blueberry pie filling over the cream cheese mixture and spread into an even layer.

Dollop the remaining whipped cream over the blueberry layer and spread into an even layer. Top with 1/2 cup fresh blueberries and gently press into the whipped cream. Cover and refrigerate for at least 4 hours or up to overnight.

When ready to serve, finely grate the zest of the remaining lemon; save the zested lemon for another use. Grasping the excess parchment, transfer the blueberry delight slab to a cutting board. Cut into 12 pieces, wiping the knife between each cut for cleaner cuts. Sprinkle with the lemon zest.