Squeeze juice from ½ a lemon and leave aside.

In a large dish whisk heavy cream with an electric mixer using medium speed, for about 4 -5 minutes.

Mix cream cheese, powdered sugar and lemon juice in a separate dish, with an electric mixer at a medium speed until well combined (for about a minute) and add heavy cream. Mix briefly until well combined. Leave aside.

Slice strawberries and leave aside.

Place thin layer of cheesecake cream at the bottom and sides of an 8x8 inch dish.

Place about 4 graham crackers at the bottom of the dish, so that the bottom is covered completely.

Put ⅓ cheesecake cream over graham crackers.

Put ⅓ of blueberries and ⅓ of strawberries over the cheesecake cream.

Repeat the same procedure 2 more times.

Cover cake and leave it in the fridge for at least 4 hours.

Enjoy!