In a small saucepan over medium heat, combine the blueberries, sugar, lemon juice, and water. Stir gently and cook until the blueberries start to burst and the mixture becomes bubbly, about 5-7 minutes.

In a small bowl, mix the cornstarch with a bit of water to create a slurry. Add this to the blueberry mixture, stirring continuously until it thickens, approximately 2 minutes. Remove from heat and let it cool.

In a large bowl, combine the softened cream cheese, whipped cream, and vanilla extract. Use an electric mixer to blend until smooth and creamy.

Take your graham cracker crust and evenly spread the cream cheese mixture over the bottom. Layer the cooled blueberry mixture on top.

Cover the dish and refrigerate for at least 2 hours to allow the bars to set properly.

Once they’ve set, cut them into squares. Serve chilled.