Creating the No-Bake Blueberry Cheesecake is straightforward if you follow these simple steps:

1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
2. Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
3. Whip the Cream: In another bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
4. Combine Mixtures: Carefully pour the cream cheese filling over the crust and spread it evenly. Smooth the top with a spatula.
5. Chill: Cover the cheesecake tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
6. Prepare the Blueberry Topping: In a small saucepan, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch (if using) over medium heat. Stir gently, cooking until the blueberries begin to burst and release their juices, about 5-7 minutes.
7. Cool the Topping: Remove from heat and let the blueberry mixture cool to room temperature before spreading it over the chilled cheesecake.
8. Garnish: Once the topping is cooled, spread it evenly across the cheesecake. Optionally, garnish with a few whole blueberries for an attractive presentation.
9. Slice and Serve: Carefully remove the cheesecake from the springform pan and slice into wedges. Enjoy!

Each step will guide you in creating an amazing No-Bake Blueberry Cheesecake with minimal fuss!