Blueberry Vanilla No-Bake Cheesecake Squares



2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup corn syrup
2 packages (each 7 g.) unflavored gelatin
1 cup milk
2 packages (8 oz.) light cream cheese, softened
1 cup granulated sugar
1 tbsp. vanilla
2 tsp. grated lemon zest
1 1/2 cups frozen blueberries (or 1 1/2 cup fresh, increase chilling time by 2 hours)

1 Line 13 x 9 baking pan or dish with aluminum foil, leaving a 2-inch overhang at each end. Lightly grease foil.
2 In bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan; refrigerate until firm.
3 In small saucepan, sprinkle gelatin over milk; let stand for 3 minutes. Heat over low heat, stirring, until gelatin is dissolved. In a large bowl, using electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes. Beat in gelatin mixture, vanilla and lemon zest. Carefully stir in berries.
4 Pour over crust, cover and refrigerate for at least 1 hour or until firm. Remove cake from pan using foil overhang as handles. Cut into squares.