Prepare the cream cheese mixture by beating softened cream cheese until smooth and creamy, then mix in powdered sugar and vanilla extract until combined.

Fold in the whipped topping gently to maintain the lightness of the mixture.

Cut the pound cake or ladyfingers into cubes for layering.

Layer half of the cake cubes in a trifle bowl, followed by half of the cheesecake filling, lemon curd, and blueberries.

Repeat the layering with the remaining ingredients for a second layer.

Add finishing touches with whipped cream, crushed graham crackers, and lemon zest.

Chill in the refrigerator for at least 2 hours before serving.