No-Bake Lucky Charms Cheesecake

Bright, nostalgic, and shockingly simple — this no-bake cheesecake is built around the happiest part of a cereal box: the marshmallows.
It’s a showstopper that needs no oven and comes together fast for holidays, kids’ parties, or a weeknight treat.

You’ll get a silky, pillowy filling and a crunchy, buttery base.
Little bursts of rainbow marshmallow keep every bite playful.

Ready in stages and forgiving for beginners, this cheesecake rewards patience in the freezer and attention to texture.
It travels well and makes a great conversation dessert.

Why You’ll Love This No-Bake Lucky Charms Cheesecake

– Fast, no-oven cheesecake that still tastes indulgent.
– Crunchy graham crust with a creamy, airy filling.
– Fun, colorful cereal marshmallows folded into each slice.
– Kid-friendly and nostalgia-driven — perfect for parties.
– Freezer-stable for make-ahead entertaining.
– Easy to scale up or down for gatherings of any size.

The taste is rich but not heavy: tangy cream cheese meets light whipped cream and vanilla pudding for a mousse-like finish. Texture is crucial — a firm, snappy crust contrasts the delicate, cloudlike filling that melts on your tongue and leaves pops of sugary marshmallow in every forkful.

★★★★★ “Tastes like childhood with grown-up texture — the filling is dreamy and those Lucky Charms bits are pure joy.”

Key Ingredients for No-Bake Lucky Charms Cheesecake

Cream cheese — 4 (8-ounce) packages, softened
Cream cheese is the structural heart of this cheesecake. Buy full-fat brick-style cream cheese for the best flavor and stability; avoid whipped tubs that contain stabilizers and air. If you substitute with Neufchâtel or low-fat versions, expect a looser set and less tangy flavor.

Instant Vanilla Jello pudding — 4 ounces
Instant pudding mix thickens and stabilizes the filling without baking. Choose a high-quality instant vanilla pudding for a strong vanilla backbone and quicker set. If you swap it for cornstarch-based custard, you’ll need to cook it first; the no-bake shortcut is lost.

Lucky Charms Cereal — 1 box
The cereal provides both texture and the whimsical marshmallow stars; use the original box for maximum color and crunch. Toasting is unnecessary — the cereal is meant to remain crisp against the creamy filling. Substituting with another marshmallow cereal will change flavor balance and color, but will work if necessary.

Graham cracker crumbs – 1.5 cups + Butter – 1/3 stick, melted
The crumb crust is the crunchy foil to the filling and needs the right butter ratio to bind. Use finely pulsed graham crackers and fully melted butter so crumbs pack evenly; excessive butter leads to a greasy, soggy base. Swap to digestive biscuits or Oreos for a different flavor profile, but adjust butter and sugar to match moisture content.

Full Ingredient List for No-Bake Lucky Charms Cheesecake

– Graham cracker crumbs – 1.5 cups
– Butter – 1/3 stick, melted
– Sugar – 2 Tablespoons
– Cream cheese – 4 (8-ounce) packages, softened
– Heavy cream – 1/2 cup
– Sugar – 1 cup
– 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 finely ground. Add the 2 tablespoons of sugar and the melted 1/3 stick of butter, pulsing until the mixture resembles wet sand and holds together when pressed. Press this crumb mixture firmly and evenly into a parchment-lined 7-inch springform pan using the bottom of a measuring cup for compact edges, then freeze the crust briefly to set while you make the filling.
Pro Tip: The crust should be evenly packed and feel firm to the touch, with no loose patches or greasy shine.

Step 2: Chill the crust

Freeze the pressed crust for at least 10–15 minutes so it firms up and resists soaking when the filling is added. Keep the crust wrapped in parchment to avoid freezer odors. A cold crust supports a clean slice and prevents the cream from seeping into the crumbs.
Pro Tip: When you tap the crust’s edge, it should sound slightly hollow and feel chilled through, not soft.

Step 3: Start the filling base

In a stand mixer fitted with the paddle or whisk, beat the softened cream cheese and 1/2 cup heavy cream on low speed until the mixture is smooth and lump-free. Add the 4-ounce instant vanilla pudding mix and continue mixing on low until the powder is fully incorporated and thickening begins.
Pro Tip: The batter should look satiny and smooth — no visible lumps of cream cheese — and it should smell bright with vanilla.

Step 4: Sweeten and flavor the batter

Add 1 cup granulated sugar, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon fresh lemon juice. Increase the mixer speed to high and beat until the filling becomes light, airy, and holds some soft peaks. Stop and scrape the bowl once or twice for an even texture.
Pro Tip: The whipped filling should be glossy and hold a gentle peak when you lift the whisk; it should not be runny.

Step 5: Fold in the marshmallows

Pick 20–30 marshmallows from the Lucky Charms cereal (reserve the rest for garnish). Gently fold them into the creamy batter by hand with a spatula to avoid crushing the colorful bits. Folding preserves the marshmallows’ shape and keeps the batter airy.
Pro Tip: The batter should still look fluffy after folding and display tiny pockets of marshmallow color through the mixture.

Step 6: Assemble and freeze

Spoon the filling over the frozen crust and smooth the top with an offset spatula. Return the pan to the freezer and freeze for at least 2 hours; overnight freeze yields the best texture and easiest slicing. If you’re short on time, a minimum 2-hour freeze will still firm the cheesecake well.
Pro Tip: The surface should be evenly flat and slightly firm to the touch after freezing, not soft or watery.

Step 7: Decorate and serve

Before serving, run a thin knife around the pan and release the springform. Pipe small dollops of vanilla frosting around the edge for a decorative border, then sprinkle additional Lucky Charms cereal and marshmallows across the top for color. Slice with a hot, dry knife for clean edges.
Pro Tip: Slices should come out clean with a defined crust-to-filling ratio and visible marshmallow flecks.

Expert Tips for No-Bake Lucky Charms Cheesecake

– Chill ingredients: Start with room-temperature cream cheese but chill the assembled cake; this contrast helps aeration during whipping and a firm set after freezing.
– Temperature tips: Softened cream cheese makes smoother batter; partially chilled heavy cream whips better and stabilizes the texture.
– Texture troubleshooting: If the filling is too loose, fold in a tablespoon more instant pudding or refrigerate longer before final freeze.
– Overbeating warning: Do not overmix after adding the pudding; overbeating can cause a grainy texture.
– Equipment tips: Use a stand mixer or a handheld mixer on low for even incorporation and a food processor for perfectly crumbed crust.
– Common mistakes: Pressing the crust unevenly leads to cracking or soggy edges; always press firmly and freeze promptly.
– Decoration tip: Add frosting only just before serving to avoid it absorbing moisture from the frozen topping.
– Serving tip: Run a clean knife under hot water and dry between cuts for neat slices and a professional finish.

Storage & Freezing for No-Bake Lucky Charms Cheesecake

Fridge storage: Keep the cheesecake covered in the refrigerator for up to 3 days after thawing. Store in an airtight container or tightly wrapped with plastic wrap to prevent odors and moisture pickup.
Freezer storage: For long-term storage, freeze the whole cheesecake (covered tightly in plastic wrap and aluminum foil) for up to 2 months. Individual slices can be wrapped in plastic and placed in a freezer-safe container for 4–6 weeks.
Thawing: Thaw overnight in the refrigerator for best texture; allow 6–8 hours for slices, 12–16 hours for a whole cake. Avoid rapid thawing at room temperature to keep the filling from softening unevenly.
Reheating: This is a cold dessert — do not reheat. If you need a softer serving texture, let slices sit at room temperature for 10–15 minutes before plating.

Variations & Substitutions for No-Bake Lucky Charms Cheesecake

Rainbow marshmallow swirl: Fold extra crushed marshmallows into the filling and layer a thin marshmallow-flavored ganache between filling layers. The result is extra marshmallow pockets and a stronger candy-sweet finish.
Oreo base variation: Swap the graham crumbs and butter for crushed Oreos and 3–4 tablespoons melted butter. You’ll get a chocolatey, denser crust that balances the sweet marshmallows with bitter cocoa notes.
Citrus bright cheesecake: Add 1–2 teaspoons of finely grated lemon zest and reduce the sugar by 2 tablespoons. The cheesecake will taste brighter and less cloying, with a subtle citrus lift that complements the vanilla.
Mini no-bake cheesecakes: Use a muffin tin lined with silicone cups and scale ingredients down for individual servings; chill for 1–2 hours. These mini versions set faster and are perfect for portion control and party platters.

Frequently Asked Questions About No-Bake Lucky Charms Cheesecake

What makes this cheesecake set without baking?
Instant vanilla pudding is the setting agent here. It contains instant thickeners that swell with liquid and stabilize the cream cheese and whipped cream mixture. Freeze time also firms the structure; if you don’t use instant pudding, you’ll need a cooked custard or gelatin to achieve a similar set.

Can I use low-fat cream cheese or whipped cream?
You can, but expect a softer set and less flavor intensity. Full-fat cream cheese provides body and a creamier mouthfeel; low-fat versions often have added water and stabilizers that alter texture and slice quality.

How do I keep the marshmallows from getting soggy?
Fold marshmallows in last and keep the assembled cheesecake frozen until just before serving. Avoid adding marshmallows into a watery batter or leaving the finished cake in the fridge too long uncovered. For garnish, add extra cereal right before plating.

Why did my crust get soggy?
Soggy crust usually means too much butter or an under-pressed base. Use the specified butter amount, press firmly, and freeze the crust before adding filling. If your crust seems wet after pressing, refrigerate or freeze it until fully firm.

How to get clean slices every time?
Chill the cheesecake thoroughly and use a hot, dry knife between slices. Wiping the blade and re-heating under hot water ensures neat edges and prevents smearing.

Final Thoughts on No-Bake Lucky Charms Cheesecake

This No-Bake Lucky Charms Cheesecake is a playful, easy-to-make dessert that blends silky texture with childhood nostalgia.
If you loved this version, leave a star rating in the recipe card below and pin it to Pinterest for later.

For a similar take with step-by-step photos, check this No-Bake Lucky Charms Marshmallow Cheesecake recipe.
To explore another creative cereal cheesecake variation, see the Lucky Charms Cereal Cheesecake – Pankobunny version.
If you want a tested, family-friendly write-up with tips, read Lucky Charms Cheesecake (No Bake) – Spend With Pennies.