Mix your graham cracker crumbs with melted butter, granulated sugar, and salt in a small bowl until it looks like wet sand. Press this mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly. I always use the bottom of a measuring cup to pack it down — it gives you an even crust without gaps.

Let the crust sit in the fridge while you make the filling (this takes about 5 minutes). In a large bowl, beat softened cream cheese on medium speed for 2 to 3 minutes until it's completely smooth and fluffy. Don't skip this step — lumpy cream cheese ruins the whole texture.

Add powdered sugar, vanilla extract, lemon juice, and salt to the whipped cream cheese. Beat everything together for another minute until combined, scraping down the sides of the bowl. The mixture should look pale and light.

In a separate bowl, whip the heavy cream until stiff peaks form — this takes about 3 minutes with an electric mixer. Gently fold the whipped cream into the cream cheese mixture in two additions, keeping it as fluffy as possible. I usually just use a rubber spatula and work from the bottom up so I don't deflate all those air bubbles.

Pour the filling into your chilled crust and smooth the top with an offset spatula. Pop it into the fridge for at least 3 hours (honestly, overnight is even better). Don't panic if it looks soft when you pull it out — it firms up as it chills.

While the pie sets, combine blueberry jam, lemon juice, and cornstarch in a small saucepan. Cook over medium-low heat, stirring constantly, until it thickens and reaches about 165°F — roughly 2 to 3 minutes. This keeps the topping from sliding everywhere.

Fold the fresh blueberries gently into the warm jam mixture and let it cool completely, about 15 minutes. Once cooled, spread this blueberry topping evenly over your chilled no bake blueberry cream pie cozy filling.

Refrigerate for another 30 minutes before serving. Slice with a sharp knife dipped in hot water between cuts so you get clean pieces.