Ingredients

1 sleeve of graham crackers (approximately 11 crackers), crushed

1/3 stick of butter, melted

2 tablespoons of sugar

4 packages (8 ounces each) cream cheese, softened

1/2 cup heavy cream

1 cup sugar

1/2 cup powdered sugar

4 ounces Instant Vanilla Jello pudding mix

1 teaspoon vanilla extract

1 tablespoon fresh squeezed lemon juice

1 box Lucky Charms cereal (for filling and decoration)

1 can vanilla frosting (for decoration)

Instructions

Step 1: Place the graham crackers in a blender or food processor and pulse until they become crumbs. Transfer the crumbs to a bowl, add the sugar and melted butter, then stir well to coat the crumbs evenly. Line a 7-inch springform pan with parchment paper. Press the graham cracker mixture firmly and evenly into the bottom of the pan using the back of a spoon. Place the pan in the freezer to set.

Step 2: In a stand mixer bowl, combine the softened cream cheese, heavy cream, and Instant Vanilla Jello pudding mix. Blend on low until blended together. Add the sugar, powdered sugar, vanilla extract, and lemon juice, then mix until smooth. Increase the speed to high and beat until the cheesecake batter is creamy and smooth. Stop to scrape down the sides of the bowl, then blend again briefly.

Step 3: Pour the Lucky Charms cereal into a large bowl. Carefully pick out about 20 to 30 colorful marshmallows and a few frosted flakes, then gently fold them into the cheesecake batter with a spoon. Return the unused cereal to its box and store. Chill the vanilla frosting in the refrigerator until ready to decorate.

Step 4: Remove the crust from the freezer and pour the cheesecake batter over it, smoothing the top evenly. Return the pan to the freezer for at least 2 hours, or overnight for best results, to allow the cheesecake to set.

Step 5: When ready to serve, remove the cheesecake from the freezer and release the springform pan. Transfer the frosting to a piping bag fitted with a large star tip. Pipe large dollops of frosting around the cheesecake’s edge. Sprinkle the remaining Lucky Charms marshmallows and frosted flakes generously over the top and on the frosting dollops for a colorful presentation.

Step 6: Cut the cheesecake into 2 or 3-inch wide slices. Serve immediately and enjoy!

Tips & Variations

For a gluten-free option, use gluten-free graham crackers or another nut-based crust.

Chill the frosting well before piping to help it hold its shape better on the cheesecake.

To vary the flavors, try adding a splash of almond extract or swapping lemon juice with orange juice for a citrus twist.

Use mini marshmallows if you want a different texture instead of picking marshmallows from the cereal.

Storage

Store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cheesecake for up to 1 month; thaw in the refrigerator overnight before serving. Avoid freezing once decorated, as the marshmallows and frosting may change texture.

FAQs

Can I bake this cheesecake instead of freezing it?

This recipe is designed as a no-bake cheesecake and relies on chilling to set. Baking might alter the texture and cause the marshmallows to melt.

What if I don’t have a springform pan?

A springform pan makes it easier to remove the cheesecake without damage, but you can use a regular cake pan lined with parchment paper and carefully invert it once set, though results may vary.