TO MAKE BLUEBERRY SYRUP: Start by cooking  blueberries, lemon juice and sugar in a pan, at medium-high temperature. When it starts to boil, reduce the heat to moderate and cook for about 15 minutes, stirring occasionally. Transfer it to a  food processor and pulse until you get a puree, then strain through a sieve to get rid of the skin. This is optional. Let the blueberry syrup cool. 

TO MAKE GRAHAM CRACKER LAYER AND TOPPING: First, combine graham cracker crumbs and melted butter and stir until crumbs absorb butter evenly. Next, spray a 9x13 inch pan with non- stick spray and spread ½ graham cracker mixture, pressing lightly to make the layer even.  Do not press too hard.  

TO MAKE BLUEBERRY PIE FILLING: Beat  heavy whipping cream until stiff peaks form. In a separate pan mix cream cheese until smooth, then add whipped cream, sweetened condensed milk and vanilla and beat some more, until it gets smooth and creamy. Next, add cooled blueberry syrup and stir well with a spatula until it’s well combined.  

Finally, spread  blueberry filling over the  graham cracker layer and top with the remaining graham cracker crumbs. Wrap  and leave in the freezer for at least 6 hours, possibly overnight. Take the dessert out of the freezer 10-15 minutes before serving and cut it into dices of desired size and serve. Put the remaining dessert into the freezer.