I have to admit the truth, I’m having a full on affair with lemon pastries these days.  Let me apologize to my friends in advance (A-dre, Emma, Kristen and Ericka) these ladies have been trying to get me to eat lemon desserts for YEARS, and I would turn my nose up and act like they had offered me the worst thing on earth.  I should of listened to you girls.  I Don’t know why the thought of lemon pastries just repulsed me.  I had somehow convinced myself I would hate it.  Recently I was in Miami and had my first slice of Key Lime Pie, and it was as if the heavens had opened up and let me lick the sky….. I LOVED IT!  Now I’m going lemon pastry crazy.  Here is my first dessert I ever made using lemon anything.  I’m happy to share it with you.  My family (especially my Mom) went bonkers for it.  Enjoy!

Ingredients for No Bake Lemon Blueberry Cheesecake:

• 12 – honey graham crackers sheets (each sheet has 4 crackers in it)
• 3 1/2 – tablespoons butter (melted)
• 12 – ounces of cream cheese
• 1 – 14 oz can of sweetened condensed milk
• 5 – ounces of coconut flavored gelatin (I use D’Gari) (if you are unable to find coconut flavored gelatin- substitute with one cup of sugar and 1 individual packet of Knox gelatin)
• 3 – cups of boiling hot water
• 6 – ounces Lemon flavored jello mix
• 1 – cup of fresh blueberries

Directions:

1. To make the crust…. place all graham in a food processor and pulse till completely grounded up into crumbs. Then pour in melted butter and pulse again to incorporate.
2. Pour buttered crumbs into a springform pan. Press crumbs into pan to form a crust. Then place in the fridge while you make the next layer. 
3. In a mixer add cream cheese and sweetened condensed milk and mix on medium till they cream together smooth. Set to the side.
4. In a medium sized bowl mix coconut gelatin mix and 1 cup of boiling hot water together, mix until gelatin is completely dissolved. Set to the side to cool for about 25 minutes mixing with a spoon occasionally.
5. Once coconut gelatin mixture is cooled enough, pour it a little at a time into the cream cheese condensed milk mixture, and mix with mixer on medium till completely combined. It will start to thicken up right away so work fast.
6. Pour cream cheese mixture into crust lined springform pan. Then place in fridge for 2 to 3 hours.
7. Then in a medium bowl add lemon jello mix and 2 cups of boiling hot water, mix until completely dissolved. Set to the side to cool for about 30 minutes.
8. Once lemon jello mixture has cooled, remove pan from fridge and add fresh blueberries to the top of the the cheese cake layer. 
9. Then slowly pour the cooled lemon jello mixture on top of the blueberries. 
10. Place back in the fridge for one hour. Then when ready to serve, take a butter knife and run it along the inner edge of the pan. Then release the springform pan and cut and serve. Enjoy!