Looking for a dessert that's bursting with tangy lemon flavors and is delightfully easy to make? Look no further, because we have the perfect treat for you - No-Bake Ice Box Lemon Cheesecake with a twist! This exquisite dessert combines the zesty freshness of lemon with the scrumptious sweetness of blueberry cheeseball filling, all nestled on top of a delectable crust made from Crackalacka Lemon Pi' Cracker Seasoning - a sweet cracker seasoning that adds a unique and delightful taste to every bite.
Forget about turning on the oven and let's embark on a no-bake adventure to create this heavenly cheesecake. The crust itself is a game-changer, made by generously coating Saltine Crackers with the tantalizing Crackalacka Lemon Pi' Cracker Seasoning, giving it a delightful burst of citrusy sweetness. It's a flavor pairing that will have your taste buds dancing with delight.
Ingredients
1 package of Crackalacka Lemon Pi' Cracker Seasoning
1 ½ cups Canola oil
4 sleeves of Saltine Crackers (or 2 boxes of mini saltine crackers)
1 package of Wind & Willow Blueberry cheeseball and dessert mix
In a 2-gallon zippered bag, mix 1 package of Crackalacka Lemon Pi' Cracker Seasoning and 1 ½ cups of Canola oil.
Add 4 sleeves of Saltine Crackers (or 2 boxes of mini saltine crackers) to the bag.
Seal the bag with air inside and gently tumble the crackers until they are coated with the seasoning mix and oil.
Lay the bag flat for 15-20 minutes, and then tumble the crackers again until all the oil is absorbed.
Let the bag sit overnight to allow the crackers to fully absorb the flavors.
In a large mixing bowl, combine the Wind & Willow Blueberry cheeseball and dessert mix with the softened cream cheese. Use a hand mixer or a stand mixer to blend the ingredients together until smooth and well incorporated.
Gently fold in the whipped topping until the mixture becomes light and fluffy. Make sure to mix thoroughly, but avoid over-mixing to maintain a creamy consistency.
Grab your seasoned back of Crakalacka Crackers and put them into a food processor until they are a crust like texture.
Poor the crackers into a prepared pie dish and push down until firm and even.
Pour the prepared filling onto the crust.
Smooth out the top using a spatula or the back of a spoon to create an even surface.
Cover the pie dish with plastic wrap or a lid if it has one.
Place the cheesecake in the refrigerator and let it chill for at least 4 hours or, ideally, overnight. This will allow the flavors to meld, and the cheesecake to firm up.
