This no-bake lemon blueberry cheesecake is so light and refreshing, making it the perfect summer dessert!
Combine all of the crust ingredients together in a medium bowl, mix well and press firmly (use the bottom of a flat drinking glass for best results) into a 9” springform pan (I used a fluted tart pan). Freeze for a minimum 15 minutes OR bake at 350F for 7 minutes and set aside to cool.
*substitute gluten free graham crumbs to make it gluten free