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Lucky Charms Cheesecake

Creamy no bake cheesecake filled with fun Lucky Charms!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill Time: 2 hours
Servings: 8 Slices
Calories: 749kcal

Equipment

  • Spring form pan

Ingredients

Crust Ingredients

  • 11 graham crackers one entire sleeve
  • stick butter melted
  • 2 tbsp granulated sugar

Cheesecake Filling

  • 32 oz cream cheese softened, equivalent to four blocks
  • ½ cup heavy whipping cream
  • 1 cup granulated sugar
  • ½ cup powdered sugar
  • 4 oz vanilla instant pudding
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 box Frosted Flakes with Lucky Charms Marshmallows
  • 1 Can Vanilla frosting

Instructions

Crust Directions

  • Place the graham crackers in a blender or food processor, and pulse until they're crumbs.
  • Pour crumbs in a bowl, add sugar, and melted butter ,and stir well to coat crumbs
  • Line a 7 inch Spring-form pan with parchment paper, and place the graham cracker crumbs in the pan.
  • Press the crumbs evenly into the pan, smoothing the crust with the back of a spoon, and making sure the crust is even in the pan. 
  • Place the pan in the freezer.

Cheesecake Directions

  • In the mixing bowl of a stand mixer, place the softened cream cheese, and add the heavy cream, and Instant Jello pudding.
  • Blend on low until all ingredients are mixed.
  • Add the sugar, powdered sugar, Vanilla extract, and the lemon juice, and mix until blended.  
  • Turn mixer on high, and blend until cheesecake batter is smooth and creamy. 
  • Stop mixer, and scrape down the sides, and blend again.
  • Pour the Lucky Charms frosted flakes cereal into a large bowl. Pick out the colored marshmallows, about 20 or 30, and a few flakes.
  • Place them in the cheesecake batter, and gently fold into the cheesecake with a spoon.
  • Place unused cereal, back in the package, and in box. 
  • Place the Vanilla frosting in the refrigerator, and leave it to chill until time to decorate the cheesecake.
  • Remove the pan from the freezer, and pour the cheesecake into the pan, on top of the crust. 
  • Smooth the cheesecake batter out evenly in the pan.
  • Place the pan back in the freezer, and allow it to sit in the freezer for at least 2 hours, or overnight for best results. 
  • When you're ready to serve the cheesecake; remove the cheesecake from the freezer.
  • Remove the Spring-form from the pan.
  • Place the vanilla frosting in a piping bag with a large star tip. 
  • Pipe large dollops of frosting all around the edge of the cheesecake. 
  • Sprinkle the Lucky charms marshmallows and frosted flakes, generously all over the top of the cheesecake and dollops of frosting, making sure to place the colorful marshmallows on the frosting for a pretty presentation.
  • Cut into 2, or 3 inch wide pieces, serve, and Enjoy!

Notes

If the batter seems a little thick, you can add another Tablespoon of heavy cream, blend, and that should thin the batter a little. ALSO:  when decorating the cake, you'll probably have some lucky charms cereal left over, just place it back in the package, and then in the box for storage. 

Nutrition

Serving: 1Slice | Calories: 749kcal | Carbohydrates: 69g | Protein: 8g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 155mg | Sodium: 621mg | Potassium: 202mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1859IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg