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No-Bake Lucky Charms Marshmallow Cheesecake

A delightful and colorful no-bake cheesecake featuring a crunchy Lucky Charms crust and a creamy marshmallow filling, perfect for celebrations and enjoyable by all ages.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crust
  • 4 cups 4 cups Lucky Charms cereal, crushed Use fresh cereal for best texture.
  • 6 tablespoons 6 tablespoons unsalted butter, melted Measure carefully to avoid a greasy or crumbly crust.
  • 1/8 teaspoon 1/8 teaspoon fine salt This is for balancing flavors.
For the Filling
  • 4 cups 4 cups mini marshmallows Melt before mixing with cream cheese.
  • 16 ounces 16 ounces full-fat cream cheese, softened Beat until ultra smooth.
  • 1/2 cup 1/2 cup powdered sugar, sifted Can adjust sweetness to taste.
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1/8 teaspoon 1/8 teaspoon fine salt To enhance the flavor of the filling.
  • 1/3 cup 1/3 cup sour cream or plain Greek yogurt
  • 1 cup 1 cup cold heavy cream Whipped to soft peaks.
  • 2 to 3 drops gel food coloring Optional for pastel swirls.
  • Extra to taste Extra Lucky Charms marshmallows for topping For decoration before serving.

Method
 

Make the Crust
  1. Line the base of a 9-inch springform pan with a round of parchment. Lightly butter the sides.
  2. Crush 4 cups of Lucky Charms in a food processor until the texture resembles coarse sand.
  3. Stir the crumbs with melted butter and a pinch of salt. Pour into the pan and press firmly to create an even layer.
  4. Freeze the crust for 10 minutes while preparing the filling.
Make the Filling
  1. In a saucepan over low heat, melt the mini marshmallows with 1 tablespoon of water until smooth, then cool for 5 minutes.
  2. In a bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, salt, and sour cream, beating again until no lumps remain.
  3. Pour the cooled melted marshmallows into the cream cheese mixture and mix on low just until blended.
  4. Whip heavy cream to soft peaks and gently fold into the filling. If using food coloring, swirl it in right at the end.
  5. Spread the filling into the prepared crust and smooth the top. Chill for at least 6 hours, or overnight for best results.
Decorate and Serve
  1. Sprinkle the remaining cereal and extra marshmallows on top right before serving.

Notes

The cheesecake keeps well for 2 days in the fridge. For best texture, add cereal topping just before serving. If storing leftovers, keep the topping separate.