Bright, nostalgic, and utterly effortless, this No-Bake Lucky Charms Cheesecake brings childhood breakfast cereal to dessert in the best way.
It’s creamy, colorful, and set without an oven. Perfect for parties, potlucks, or a weekend treat.
Simple assembly and big visual payoff make this a keeper. Read on for why it works, expert tips, and failproof instructions.
Why You’ll Love This No-Bake Lucky Charms Cheesecake
- Fast no-bake assembly that chills, not bakes.
- Crowd-pleasing visual with cereal marshmallows.
- Ultra-creamy filling thanks to instant pudding and whipped cream.
- Crunchy buttery graham crust for balanced texture.
- Kid-friendly flavors and nostalgic appeal.
- Can be made ahead and frozen for convenience.
This cheesecake tastes like a light, fluffy vanilla cream with pockets of sweet marshmallows and a crisp graham base. The texture is silkier than baked cheesecake yet firmer than mousse thanks to the instant pudding stabilizer, and the marshmallows add chew and color.
“I brought this to a family brunch and everyone asked for the recipe. It was creamy, bright, and so fun—zero oven, big wow.” — 5-star reader review
Key Ingredients for No-Bake Lucky Charms Cheesecake
Cream cheese — 4 (8-ounce) packages, softened.
Cream cheese is the foundation for flavor and structure. Buy full-fat blocks for best stability and mouthfeel; low-fat versions can lead to a runny finished cheesecake. If you must substitute, use Neufchâtel sparingly and expect a slightly looser set and tangier flavor.
Instant Vanilla Jello pudding — 4 ounces.
Instant pudding powder acts as a stabilizer and flavor booster without adding grit. It helps the filling set in the fridge and keeps it scoopable when thawed. If swapped for gelatin, dissolve gelatin carefully and note the textural difference—gelatin yields a firmer, less creamy mouthfeel.
Graham cracker crumbs — 1.5 cups.
A compact, slightly sweet graham crust provides the crunchy counterpoint to the creamy filling. Buy pre-crumbled or pulse whole crackers yourself for fresher flavor; watch for overly sweet or cinnamon-spiced variants that may clash. Substituting digestive biscuits or vanilla wafers is fine, but adjust the sugar to balance sweetness.
Lucky Charms Cereal — 1 box.
The marshmallows are the star visual and textural surprise. Use the original cereal to retain the classic flavor and shapes. If you replace with other marshmallow-only mixes, you’ll lose the toasted oat crunch the cereal gives, which provides an important textural layer.
Full Ingredient List for No-Bake Lucky Charms Cheesecake
- Graham cracker crumbs – 1.5 cups
- Butter – 1/3 stick, melted
- Sugar – 2 Tablespoons (for crust)
- Cream cheese – 4 (8-ounce) packages, softened
- Heavy cream – 1/2 cup
- Sugar – 1 cup (for filling)
- Powdered sugar – 1/2 cup
- Instant Vanilla Jello pudding – 4 ounces
- Vanilla extract – 1 teaspoon
- Lemon juice – 1 Tablespoon, fresh squeezed
- Lucky Charms Cereal – 1 box
- Vanilla frosting – 1 can
Step-by-Step Instructions for No-Bake Lucky Charms Cheesecake
Step 1: Make the crust
Pulse graham crackers in a food processor until fine, then mix the crumbs with 2 tablespoons sugar and the melted butter until the mixture resembles wet sand. Press the crumbs firmly into the bottom of a parchment-lined 7-inch springform pan, compacting into an even layer, and place the pan in the freezer to firm up.
Pro Tip: The crust should look uniformly damp, hold together when squeezed, and feel cool and firm after 10–15 minutes in the freezer.
Step 2: Start the cheesecake base
In a stand mixer fitted with the paddle or whisk, blend the softened cream cheese with the heavy cream and the instant vanilla pudding on low speed until combined and there are no lumps. Keep the mixer low to avoid incorporating too much air at this stage, which can lead to textural separation later.
Pro Tip: The mixture should look glossy and lump-free, and smell faintly of vanilla and dairy—no sour tang from under-whipped cheese.
Step 3: Sweeten and flavor
Add the granulated sugar, powdered sugar, vanilla extract, and fresh lemon juice to the mixer. Increase speed to high and beat until the filling becomes smooth, billowy, and thick enough to hold soft peaks.
Pro Tip: The filling should be smooth and slightly airy, with a ribbon-like fall when lifted; if it looks curdled, stop and scrape down the bowl.
Step 4: Add the marshmallows
Pick 20–30 marshmallows from the Lucky Charms box (remove excess oat pieces if you want fewer crunch spots) and fold them gently into the batter by hand so they stay intact and don’t dissolve.
Pro Tip: The marshmallows should remain whole and suspended in the batter; if they start melting, your batter is too warm.
Step 5: Assemble and chill
Spread the prepared filling evenly over the frozen crust, smoothing the top with an offset spatula. Return the cheesecake to the freezer and chill for at least 2 hours, though overnight yields the best firm, scoopable texture.
Pro Tip: The top should be matte and set to the touch, with edges pulling slightly away from the pan; there should be no wobble when gently nudged.
Step 6: Garnish and serve
Before serving, release the springform and pipe small dollops of vanilla frosting around the edge. Garnish with a sprinkling of extra cereal and reserved marshmallows for color and crunch.
Pro Tip: The frosting should hold its shape on the chilled surface and the cereal should remain crisp; if cereals look soggy, serve immediately.
Expert Tips for No-Bake Lucky Charms Cheesecake
- Chill times matter: freeze at least 2 hours; overnight yields optimal scoopability and cleaner slices.
- Use full-fat cream cheese for structure; low-fat can weep and separate.
- Keep ingredients cold but workable; too-warm filling makes marshmallows dissolve.
- Beat on low then high: low mixes ingredients without air; high creates lightness—don’t overbeat beyond soft peaks.
- Instant pudding stabilizes without gelatin—don’t skip it unless substituting carefully.
- Use a 7-inch pan as directed; smaller pans make taller slices, larger pans produce thinner, fragile slices.
- If filling looks grainy, beat longer at medium speed; room-temperature cream cheese prevents lumps.
- Avoid adding too many marshmallows to the batter; reserve some for garnish to retain crunch contrast.
Storage & Freezing for No-Bake Lucky Charms Cheesecake
Refrigerator storage: Cover the cheesecake tightly with plastic wrap or use an airtight cake container. Store up to 4 days in the fridge for best texture and flavor.
Freezer storage: Wrap the whole cheesecake in plastic wrap, then in foil, or place slices in a freezer-safe container separated by parchment. Freeze up to 3 months.
Thawing: Transfer from freezer to fridge and thaw 6–8 hours or overnight for even texture. Avoid thawing at room temperature to prevent sogginess.
Reheating: This cheesecake is best served chilled. Do not heat; if you want softer slices, let refrigerated slices sit 10–15 minutes at room temperature before serving.
Variations & Substitutions for No-Bake Lucky Charms Cheesecake
Lucky Charms Mini Trifles: Layer crushed graham crumbs, cheesecake filling, and cereal in small jars. Chill and top with marshmallows just before serving for individual portions and prettier presentation.
Fruity twist with berries: Fold 1 cup finely chopped strawberries or raspberries into the batter in place of some marshmallows. The fruit adds fresh acidity and cuts sweetness while slightly loosening the set—chill longer for firm slices.
Cereal swap: Replace Lucky Charms with Fruity Pebbles or Cocoa Pebbles for a different flavor profile. Fruity choices keep the colorful look; cocoa adds chocolate depth and makes the filling taste more like a chocolate mousse.
Gluten-free crust: Use gluten-free graham crackers or almond flour mixed with a touch more melted butter. Expect a nuttier base and slightly denser texture; press firmly and pre-chill to avoid crumbling.
Frequently Asked Questions About No-Bake Lucky Charms Cheesecake
Can I make this No-Bake Lucky Charms Cheesecake ahead of time?
Yes. Make it up to 3 days ahead if refrigerating, or freeze for longer storage. For best texture, freeze overnight and thaw in the fridge for several hours before serving so slices remain clean and scoopable.
Why did my filling become runny or separate?
Runny filling usually comes from under-beaten pudding/stabilizer or using low-fat cream cheese. Ensure cream cheese is softened but not warm, and use instant pudding as directed. Overmixing at high speed for too long can also heat the mixture and cause separation.
Can I replace the instant pudding with real vanilla pudding?
You can, but homemade pudding tends to be looser and contains more moisture which may prevent proper setting. If substituting, reduce added liquid elsewhere and consider adding a small amount of gelatin to stabilize.
Will the marshmallows melt in the filling?
If the filling is cool and you fold them in gently, marshmallows should remain intact. Warm batter or extended mixing will soften them. Reserve a handful for garnish to maintain some crisp texture.
How do I get clean slices when serving?
Chill the cheesecake thoroughly until firm. Run a sharp knife under hot water, wipe dry, and slice in a single smooth motion, wiping the knife between cuts. Slightly softened slices will smear; ensure it’s well chilled.
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Final Thoughts on No-Bake Lucky Charms Cheesecake
This No-Bake Lucky Charms Cheesecake is whimsical, easy, and perfect for making ahead. If you enjoyed it, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For more like this, see No-Bake Lucky Charms Marshmallow Cheesecake for a similar take.
Try a different twist at Lucky Charms Cereal Cheesecake – Pankobunny for recipe variations.
For another easy no-bake method, check Lucky Charms Cheesecake (No Bake) – Spend With Pennies.
No-Bake Lucky Charms Cheesecake
Ingredients
Method
- Pulse graham crackers in a food processor until fine, then mix the crumbs with sugar and melted butter until it resembles wet sand. Press the mixture into the bottom of a parchment-lined 7-inch springform pan and freeze for 10-15 minutes.
- In a stand mixer, blend softened cream cheese, heavy cream, and instant pudding on low speed until combined and lump-free.
- Add granulated sugar, powdered sugar, vanilla extract, and lemon juice. Beat on high until smooth and thick.
- Gently fold in 20-30 whole marshmallows from the Lucky Charms box.
- Spread the filling over the frozen crust, smoothing the top with an offset spatula. Return to the freezer and chill for at least 2 hours.
- Before serving, release the springform and pipe small dollops of vanilla frosting around the edge.
- Garnish with extra cereal and reserved marshmallows.