Description
This Lucky Charms Cheesecake is a delightful no-bake dessert featuring a crunchy graham cracker crust, creamy cheesecake filling infused with vanilla and lemon, and loaded with colorful Lucky Charms marshmallows folded throughout. Perfect for St. Patrick's Day or any festive occasion, it’s topped with vanilla frosting piped around the edges and decorated generously with Lucky Charms cereal for a fun, whimsical presentation.
Ingredients
Units
Scale
Crust
- 11 graham crackers, crushed (about 1 sleeve)
- 1/3 stick butter, melted
- 2 tablespoons sugar
Cheesecake Filling
- 4 (8 ounce) packages cream cheese, softened
- 1/2 cup heavy cream
- 4 ounces Instant Vanilla Jello pudding
- 1 cup sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 box Lucky Charms Cereal (for filling and decorating)
Topping
- 1 can vanilla frosting, chilled
Instructions
- Prepare the crust: Place the graham crackers in a blender or food processor and pulse until they become fine crumbs. Transfer the crumbs to a bowl, add sugar and melted butter, and mix well to coat all crumbs evenly. Line a 7-inch springform pan with parchment paper, then press the crumb mixture firmly and evenly into the bottom of the pan. Smooth the surface with the back of a spoon and place the pan in the freezer.
- Make the cheesecake filling: In the bowl of a stand mixer, combine the softened cream cheese, heavy cream, and Instant Vanilla Jello pudding. Blend on low speed until combined. Add sugar, powdered sugar, vanilla extract, and fresh lemon juice. Mix until blended, then increase the speed to high and beat until the batter is smooth and creamy. Stop the mixer occasionally to scrape down the sides and blend again for an even mixture.
- Add Lucky Charms marshmallows: Pour the Lucky Charms cereal into a large bowl. Pick out about 20 to 30 colorful marshmallows along with a few frosted flakes. Gently fold these into the cheesecake batter using a spoon, being careful not to over-mix. Store the remaining cereal back in its package and chill the vanilla frosting in the refrigerator until ready to decorate.
- Assemble and chill: Remove the crust from the freezer and pour the cheesecake batter over it, spreading it out evenly. Return the pan to the freezer and allow it to chill for at least 2 hours or preferably overnight for the best texture.
- Decorate and serve: When ready to serve, remove the cheesecake from the freezer and carefully remove the springform ring. Fill a piping bag fitted with a large star tip with the chilled vanilla frosting and pipe large dollops evenly around the edge of the cheesecake. Generously sprinkle the top with the remaining Lucky Charms marshmallows and frosted flakes, placing the colorful marshmallows on the frosting dollops for an attractive presentation. Cut into 2-3 inch wide slices and enjoy!
Notes
- This no-bake Lucky Charms cheesecake is simple to prepare and perfect for festive occasions such as St. Patrick's Day.
- For a firmer crust, you can bake the graham cracker base at 350 degrees Fahrenheit for 8 minutes before chilling.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- If preferred, substitute vanilla pudding mix with homemade vanilla pudding for a preservative-free option.
- Keep the cheesecake frozen until serving for easy slicing and best texture.
Nutrition
- Serving Size: 1 slice (1/8 cheesecake)
- Calories: 675 kcal
- Sugar: 93 g
- Sodium: 479 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.003 g
- Carbohydrates: 116 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg
