Lemon Blueberry No-Bake Cheesecake Bars (Gluten-Free) (Edit recipe)

Crust

1. Line an 8x8 baking dish or pan with parchment paper.
2. Add graham crackers to a food processor and pulse until a fine crumb forms (otherwise use 1/2 cup graham cracker crumbs), then remove from food processor and add to a medium-sized bowl.
3. Add granola to food processor and pulse until fine crumb forms.
4. Add granola crumbs to bowl with graham crackers and mix the two to combine well (then use a dry paper towel to wipe out food processor; you'll use it again)..
5. Melt butter, then pour into bowl with crumb mixture.
6. Use a spatula to combine until fully incorporated.
7. Pour into parchment-lined baking dish and use your hands to press into the bottom of the pan in an even layer.
8. Refrigerate while making the cheesecake filling.

Cheesecake Filling

1. Add freeze-dried lemon slices & freeze-dried blueberries to a food processor and pulse until a fine powder forms.
2. Add cream cheese and sweetened condensed milk to a large bowl, and use a hand mixer on medium-high speed to beat until smooth and creamy (about 5 minutes, starting at a low speed then moving up slowly so it doesn't splatter).
3. Add salt and vanilla, then mix for another 30 seconds.
4. Add freeze-dried fruit mixture and mix for another 1-2 minutes, until fully incorporated.
5. Set aside the hand mixture and use a spatula to gently fold in the cool whip until fully incorporated.
6. Pour mixture onto crust, and use a spatula to smooth it out into an even layer.
7. Crush some more freeze-dried blueberries and lemons and sprinkle on top, if desired (about 2 Tbsp blueberries and 1-2 lemons).
8. Place into the freezer for 1 hour to set.

To Serve

1. Remove cheesecake from freezer, slowly lift out of pan using the parchment paper, then slowly peel the parchment paper down off the sides.
2. Run a knife under hot water, then begin cutting in half multiple times in each direction to form 16 bars. For best results, run the knife under hot water before every cut.
3. If desired, cut 4 freeze-dried lemon slices into fourths, then place a piece on each cheesecake bar.
4. Serve!