Grate 1 tablespoon of zest from a lemon, set aside. Squeeze 2 tablespoon of lemon juice, set aside.
After the bowl has chilled, remove the canned coconut milk from the fridge (do not shake it). Scoop out the coconut cream and place it in the bowl, leaving behind the liquid.
Whip the coconut cream until stiff peaks form and the consistency is similar to that of whipped cream.
Transfer whipped coconut cream into a small container/bowl and place in the fridge.
Add 6 tablespoon of water to a small bowl then pour gelatin powder in. Mix with a fork until combined, then place in the microwave for about 20 seconds or until liquid. Set aside.
Add dairy free cream cheese to the bowl that was used to whip the cream. Using the wire whip attachment of a standing mixer (or use a handheld mixer), mix the cream cheese until it's smooth and creamy.
Add vanilla and powdered sugar and continue to mix until fully incorporated, using a spatula to scrape down the sides of the bowl. Add in the lemon juice and lemon zest and mix.
Pour the slightly cooled gelatin into the mixture (if it has hardened, place it in the microwave for another 10 seconds until liquid). Mix for another 30 seconds.
Remove coconut whipped cream from the fridge and very gently fold it 1 cup of it into the cream cheese filling until just incorporated. Finally, fold in the blueberries.
Remove the graham cracker crust from the freezer and pour the cheesecake filling over it, smoothing it out on top. Place in the refrigerator for 3 hours.
Once the cheesecake has set, pull parchment paper out gently, then with a very sharp knife, cut the bars into squares. Enjoy!