Place the whip cream, cream cheese and sugar in a mixing bowl and blend until creamy and thick. Gently fold in the lime juice and zest.
Set in fridge while you prepare the crust.
Blend all of the ingredients together until they are well combined.
Hard press into a 9 x13 pan and then spread the filling.
Refrigerate for 2 hours or longer.
To serve, cut into squares and top each with blueberry filling and a slice of fresh lime.