Ingredients
Method
Preparation of crust
- Crush the graham crackers in a blender or food processor until they turn into crumbs.
- In a bowl, mix the graham cracker crumbs with sugar and melted butter until combined.
- Line a 7-inch Spring-form pan with parchment paper and press the graham cracker mixture into the bottom to form a crust.
- Place the crust in the freezer to firm up for at least 15 minutes.
Preparation of filling
- In a stand mixer, combine softened cream cheese, heavy cream, and Instant Jello pudding. Blend on low until mixed.
- Add sugar, powdered sugar, vanilla extract, and lemon juice. Increase the speed to high and mix until smooth.
Combining and setting
- In a separate bowl, fold the Lucky Charms cereal into the cheesecake batter, keeping some marshmallows aside for decoration.
- Pour the cheesecake batter over the prepared graham cracker crust and smooth the top.
- Place the cheesecake in the freezer for at least 2 hours, or overnight for best results.
Decorating
- Remove the cheesecake from the freezer and the Spring-form pan.
- Prepare the vanilla frosting in a piping bag and decorate the edges of the cheesecake.
- Top with reserved Lucky Charms cereal and marshmallows.
- Slice and serve chilled.
Notes
For an extra crunch, consider reserving some graham cracker crust to sprinkle on top along with the cereal and marshmallows. Allow cheesecake to sit in the refrigerator prior to serving if possible for flavors to blend.
