With 4 kids (although they’re nearly grown) Lucky Charms has always been a favorite around here! Even now, I still eat it.. and I still eat the cereal first and save the marshmallows until the end.
This Lucky Charms Cheesecake is one of the most unique cheesecakes I’ve ever had!
A crushed lucky charms crust topped with cereal and marshmallow infused cheesecake and whipped topping! It’s like having “cereal milk” served in a cheesecake.
Lucky Charms Cheesecake (No Bake)
- 1 small box Lucky Charms
- 3 cups heavy cream
- ¼ cup butter , melted
- ⅛ cup sugar
- 1 teaspoon lime juice
- 8 ounces cream cheese
- ⅓ cup sugar
- Separate the cereal bits from the marshmallow. Line 12 muffin cups with liners.
- Crush cereal in the blender until you have 1 cup of crumbs. Mix with ¼ cup butter and sugar. Place 1 tablespoon in each muffin cup and press to make smooth.
- Mix 1 ½ cups heavy cream with 1 cup of cereal (no marshmallow bits). Let sit in the fridge for at least 1 hour. Place in a strainer and strain out as much cream as possible squeezing the cereal if needed. You should have about 1 cup of cream. if not, top it up to 1 cup with heavy cream.
- With a mixer on medium high, combine lime juice and cream cheese until fluffy. Add in prepared cereal cream and mix until thick and fluffy. Add in ½ cup sugar.
- Pipe a small amount of cheesecake mixture into each muffin well. Top with about 12 lucky charms marshmallows and remaining cheesecake mixture. Let sit in the fridge 3 hours or overnight.
Cereal'd Whipped Cream (or you can use whipped topping such as Cool Whip if you prefer)
- Mix 1 ½ cups heavy cream with 1 cup of cereal (no marshmallow bits) as you did above. Let sit in the fridge for at least 1 hour. Place in a strainer and strain out as much cream as possible squeezing the cereal if needed. You should have about 1 cup of cream. Mix on medium high in a mixer until stiff peaks form. Add ⅓ cup sugar. Pipe on cheesecakes and garnish with additional marshmallows.
- Keep refrigerated until serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Does anyone know if the marshmallows get soft? I don’t really want to be biting into a nice soft cheesecake and then crunching into a marshmallow. I’d kinda like the textures to be somewhat similar…
Also, how many cupcakes does this make? I’m doing mini cupcakes, and I have to make 50-60, so I’m trying to figure out how many batches I need to make…
They do soften, you won’t be biting into crunchy marshmallows. :) This makes 12 cupcakes so I would think a single batch would make about 24 mini cupcakes.
Anyone know if I can make this as a pie?? I assume I could I’m just not an experienced dessert maker. Anything I should know if I do make pie?
You sure could! Just follow the same directions but rather than dividing it up, put it in a pie tin!
omg Holly-these r gorgeous-I must make!!!
Thank you Danielle! <3