In a large mixing bowl, add heavy whipping cream and beat it on low speed for about 1 minute. Gradually increase speed to medium-high and beat until stiff peaks form, about 3-5 minutes.

In the same bowl, add softened cream cheese and beat on medium speed for 1.5 to 2 minutes until smooth and creamy.

Add the blueberry pie filling, lemon zest, and lemon juice to the cream cheese mixture. Mix on low speed for about 1 minute.

Gently fold in 2 cups of the whipped cream into the blueberry-cream cheese mixture using a spatula.

Assemble the cheesecake by layering blueberry filling, whipped cream, and fresh blueberries in a glass or pastry vessel.

Cover the layered dessert with plastic wrap and refrigerate for at least 4 hours, ideally overnight.