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Lucky Charms Cheesecake

This Lucky Charms Cheesecake is a delightful blend of nostalgia and sweetness, reminiscent of warm Sunday breakfasts, featuring a creamy filling studded with colorful marshmallows.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 sleeve graham crackers (approximately 11 graham crackers)
  • 1/3 stick butter (melted)
  • 2 Tablespoons sugar
Cheesecake Filling Ingredients
  • 4 packages cream cheese (softened, 8 ounces each) Use room temperature for smooth batter.
  • 1/2 cup heavy cream
  • 1 cup sugar
  • 1/2 cup powdered sugar
  • 4 ounces Instant Vanilla Jello pudding
  • 1 teaspoon Vanilla extract
  • 1 Tablespoon lemon juice (fresh squeezed)
  • 1 box Lucky Charms Cereal (for filling and to decorate)
  • 1 can Vanilla frosting (to decorate)

Method
 

Preparation
  1. Place the graham crackers in a blender or food processor, and pulse until crumbs.
  2. In a bowl, combine crumbs with sugar and melted butter. Press mixture into the bottom of a 7-inch springform pan.
  3. Freeze crust for 10 minutes.
Making the Cheesecake Filling
  1. In a stand mixer, blend softened cream cheese, heavy cream, and Jello pudding on low.
  2. Add sugar, powdered sugar, Vanilla extract, and lemon juice, and mix until smooth.
  3. Gently fold in the Lucky Charms cereal (with some marshmallows) into the cheesecake batter.
Combining and Freezing
  1. Pour the cheesecake batter into the pan over the crust and smooth the top.
  2. Freeze for at least 2 hours or overnight.
Serving
  1. When ready to serve, remove from freezer.
  2. Pipe vanilla frosting around the edge and decorate with remaining marshmallows and cereal.
  3. Let the cheesecake sit for about 10–15 minutes at room temperature before slicing.
  4. Serve on a pretty plate with a steaming mug of coffee or milk.

Notes

Keep cheesecake tightly wrapped or covered in an airtight container. It can be stored in the freezer for up to 2 weeks or in the refrigerator for 3–4 days.