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The Ultimate Lucky Charms Cheesecake Recipe

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This no-bake cheesecake offers a creamy, smooth texture set upon a classic graham cracker crust. The rich, tangy cream cheese filling is generously studded with colorful, sweet Lucky Charms marshmallows, providing a delightful chewiness in every bite. It is elegantly topped with swirls of light whipped cream and a sprinkle of additional Lucky Charms cereal pieces, adding a subtle crunch and vibrant visual appeal. This chilled dessert presents a harmonious balance of sweet and tangy flavors, making it a whimsical yet sophisticated treat.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • For the Cheesecake Filling:
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy cream
  • 1 cup Lucky Charms marshmallows (separated from cereal)
  • For the Whipped Topping and Garnish:
  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Lucky Charms cereal (mix of oat shapes and marshmallows)

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 15 minutes while preparing the filling.
  2. Make the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until fully incorporated and creamy.
  3. In a separate cold bowl, whip the 1 1/2 cups of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  4. Carefully fold in the separated Lucky Charms marshmallows into the cheesecake mixture.
  5. Pour the cheesecake filling over the chilled crust in the springform pan. Spread evenly with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until firm.
  6. Prepare the whipped topping: In a cold bowl, whip the remaining 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
  7. Once the cheesecake is firm, carefully remove it from the springform pan. Pipe or spread the whipped topping over the top of the cheesecake.
  8. Garnish with the remaining Lucky Charms cereal pieces before serving.

Notes

Ensure cream cheese is at room temperature for a smooth, lump-free filling.

Chill the mixing bowl and whisk attachment for the heavy cream to achieve stiffer peaks.

Allow ample chilling time for the cheesecake to set properly, which is crucial for clean slices.

To separate the marshmallows from the cereal, a fine-mesh sieve can be helpful.

Nutrition

Find it online: https://cooksillo.com/the-ultimate-lucky-charms-cheesecake-recipe/