Lucky Charms Cheesecake Recipe
This Lucky Charms Cheesecake is a delightful no-bake dessert that combines a buttery graham cracker crust with a creamy, smooth cheesecake filling infused with Instant Vanilla Jello pudding. Packed with colorful Lucky Charms marshmallows folded into the cheesecake and topped with vanilla frosting and more marshmallows, this playful and whimsical treat is perfect for celebrations or a fun family dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (includes freezing time)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 1 sleeve (approximately 11) graham crackers, crushed
- 1/3 stick butter, melted
- 2 tablespoons sugar
Cheesecake Filling
- 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 (used for filling and decoration)
Decoration
- 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 stir well to coat all crumbs. Line a 7-inch springform pan with parchment paper. Press the crumb mixture evenly into the pan using the back of a spoon to form a smooth crust. Place the crust in the freezer to set.
- Make the cheesecake batter: In the mixing bowl of a stand mixer, combine the softened cream cheese, heavy cream, and Instant Vanilla Jello pudding mix. Blend on low speed until the ingredients are mixed well. Add the sugar, powdered sugar, vanilla extract, and lemon juice, then increase the speed to high and mix until the batter is smooth and creamy. Scrape down the sides of the bowl and blend again for an even texture. Separate about 20 to 30 colored marshmallows and a few flakes from the Lucky Charms cereal and gently fold them into the cheesecake batter with a spoon. Refrigerate the remaining cereal and the vanilla frosting until ready to use.
- Assemble and freeze: Remove the pan with the crust from the freezer and pour the cheesecake batter over the crust, spreading it evenly. Return the pan to the freezer and allow the cheesecake to firm up for at least 2 hours or preferably overnight for best results.
- Decorate the cheesecake: When ready to serve, remove the cheesecake from the freezer and release the springform pan. Transfer the chilled vanilla frosting into a piping bag fitted with a large star tip. Pipe large dollops of frosting around the edges of the cheesecake. Generously sprinkle the remaining Lucky Charms marshmallows and frosted flakes over the top and on the frosting dollops for a colorful and charming presentation.
- Serve: Cut the cheesecake into 2- to 3-inch wide slices. Serve chilled and enjoy this fun, creamy confection.
Notes
- For best texture, allow the cheesecake to freeze overnight before serving.
- Be gentle when folding the marshmallows into the batter to avoid crushing them.
- You can substitute vanilla frosting with whipped cream for a lighter topping.
- Use a sharp knife dipped in hot water and wiped dry to cut neat slices.
- Store leftovers covered in the freezer for up to 5 days.
Keywords: Lucky Charms cheesecake, no bake cheesecake, graham cracker crust, fun desserts, kids dessert, pudding cheesecake
Find it online: https://dinewithlily.com/lucky-charms-cheesecake-recipe/
